Step 1

Chop yuca root into chunks and carefully slice off the thick outer skin leaving just the creamy white flesh. Chop further into 1" pieces.

Step 2

Place yuca in a large pot and cover with the broth or water so that there's about 1" of liquid on top of the yuca. Add the smashed garlic cloves and salt to the pot.

Step 3

Bring to a boil over high heat then reduce to a simmer and cover. Cook until the yuca pieces are fork tender, about 25 minutes.

Step 4

Drain the yuca and garlic cloves and place back in the pot or transfer to another large bowl. Alternatively, transfer to the bowl of a stand mixer fitted with the paddle attachment.

Step 5

Add the ghee and pepper to the yuca and beat using a handheld mixer (or the stand mixer) until mostly creamy and fluffy. Pour in extra reserved broth a little at a time as needed until a super creamy texture is reached. (*see note)

Step 6

Add more salt to taste if necessary then transfer to a serving bowl. Make a small indent with the back of a spoon in the middle of the mashed yuca and place a dollop of ghee or butter in the center. Garnish with microgreens and serve immediately.