Cassava Mash

Cassava Mash

Category: Snack/side dish | Serves: 6

Prep time: 20 minutes | Cooking time: 30 minutes


700g cassava, peeled and cut into small cubes

1 whole head of garlic, with skin on

20g olive oil spread

75ml semi-skinned or soya milk (use soya milk if following a vegan or dairy-free diet)

Freshly ground black pepper

2 whole sweet peppers

Grated nutmeg to taste

  1. Preheat the oven to gas mark 6 / 200 C / 400 F. Place cassava in a large saucepan, cover with water and bring to boil. Reduce heat and simmer for 20 minutes or until the cassava is cooked and soft. Drain mash with a potato masher until smooth, and then use a fork to beat in the olive oil spread and milk.
  2. Meanwhile, place head of garlic and whole peppers in the oven and bake for 20 minutes. Remove from the oven. Allow to cool. Rinse pepper in cold water to remove any blackened skin. Core and slice into small chunks. Squeeze the garlic pulp out of the skin.
  3. Add the roasted peppers and garlic to the cassava and season to taste with coarse black pepper and fresh nutmeg.

Nutritional information

Cassava Mash