📝 About This Recipe
Experience the soul of Brazilian home cooking with this luxuriously smooth Cassava Mash. Known as 'Aipim' or 'Macaxeira' depending on the region of Brazil, this dish elevates the humble, starchy root into a silky, buttery masterpiece that far surpasses standard mashed potatoes. Its unique, slightly elastic texture and nutty undertones make it the perfect sophisticated accompaniment to any hearty meal.
🥗 Ingredients
The Base
- 1 kg Fresh Cassava (Mandioca) (peeled, woody core removed, and cut into chunks)
- 2 liters Water (for boiling)
- 1 tablespoon Sea Salt (for the boiling water)
The Creamy Liaison
- 3 tablespoons Unsalted Butter (high quality, at room temperature)
- 1 cup Whole Milk (warm; add more for a thinner consistency)
- 1/2 cup Heavy Cream (Creme de Leite) (for extra richness)
- 2 tablespoons Requeijão Cremoso (optional; Brazilian processed cheese for authentic flavor)
Seasoning & Finishing
- 2 cloves Garlic (minced into a paste)
- 1/4 cup Parmesan Cheese (finely grated)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 teaspoon Extra Virgin Olive Oil (to sauté the garlic)
👨🍳 Instructions
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1
Begin by peeling the cassava thoroughly, ensuring all the thick brown skin and the pinkish inner layer are removed until you reach the white flesh.
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2
Cut the cassava into 3-inch chunks. Place them in a large pot and cover with 2 liters of water and the tablespoon of salt.
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3
Bring to a boil over high heat, then reduce to medium. Simmer for 25-35 minutes, or until the cassava is fork-tender and starting to 'bloom' or crack open.
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4
Drain the cassava, but reserve about half a cup of the starchy cooking water just in case you need it later.
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5
Crucial Step: While the cassava is still hot, use a knife or fork to remove the tough, woody fiber (the 'wick') from the center of each chunk.
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6
Pass the hot cassava through a potato ricer or food mill into a clean bowl. This ensures a perfectly smooth texture without lumps.
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7
In a small skillet, heat the olive oil over medium-low heat and gently sauté the minced garlic until fragrant but not browned.
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8
In a large saucepan over low heat, combine the riced cassava with the sautéed garlic and the room-temperature butter.
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9
Gradually pour in the warm milk while stirring constantly with a wooden spoon or a heavy whisk.
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10
Incorporate the heavy cream and the Requeijão (if using), stirring vigorously to develop a light, silky sheen.
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11
Fold in the grated Parmesan cheese and season with white pepper and a fresh grating of nutmeg.
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12
Taste and adjust salt if necessary. If the mash is too thick, add a splash of the reserved cooking water or more warm milk.
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13
Continue to cook over low heat for 2-3 more minutes, stirring until the mixture is cohesive and pulls away slightly from the sides of the pan.
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14
Transfer to a warm serving bowl, create a decorative swirl on top with the back of a spoon, and garnish with fresh parsley.
💡 Chef's Tips
Always work with the cassava while it is hot; once it cools, it becomes gummy and difficult to mash. If you don't have a ricer, use a heavy-duty potato masher, but be prepared for a more rustic texture. For a vegan version, substitute butter with coconut oil and milk with unsweetened cashew milk; the nutty flavors pair beautifully with cassava. Avoid using a food processor or blender, as the high-speed blades will turn the cassava starch into a gluey, unappetizing paste. If using frozen cassava, boil it directly from frozen, but check for tenderness earlier as it is often pre-blanched.
🍽️ Serving Suggestions
Serve alongside 'Carne de Sol' (sun-dried beef) for a traditional Northeastern Brazilian feast. Pairs exquisitely with Moqueca (Brazilian fish stew) to soak up the delicious coconut milk broth. Excellent as a bed for grilled picanha steak or garlic butter shrimp. For a modern twist, serve with a drizzle of truffle oil and crispy fried shallots on top. Accompany with a crisp glass of Sauvignon Blanc or a classic Brazilian Caipirinha.