Recipes by Chef Alasha Ellis
A rich, velvety side dish that hugs every main course like a warm winter coat.
This is not your ordinary mash.
This is heritage meets indulgence the earthiness of cassava, the softness of potatoes, the deep sweetness of roasted garlic, and the velvet finish of cream cheese. This dish doesn’t whisper… it melts.
INGREDIENTS
4 large potatoes, peeled & chopped
2 cups cassava (yuca), peeled & chopped
1 full head of garlic
4 oz cream cheese, softened
3 tbsp butter
½ cup warm milk or heavy cream
Salt to taste
½ tsp black pepper
½ tsp paprika (optional)
Fresh parsley or chives for garnish
STEP-BY-STEP METHOD
1. Roast the Garlic (Flavor Foundation)
Preheat oven to 400°F (200°C)
Cut the top off the garlic head
Drizzle with olive oil, wrap in foil
Roast 35–40 minutes until soft and golden
Squeeze out the creamy cloves and set aside
2. Boil the Roots
Add potatoes & cassava to salted water
Boil until fork-tender (about 25–30 minutes)
Drain well
3. Mash with Intention
Add butter while hot
Fold in roasted garlic
Add cream cheese
Slowly pour in warm milk while mashing
Season with salt, pepper & paprika
Beat or mash until: ✅ Smooth
✅ Creamy
✅ Cloud-soft
4. Finish & Garnish
Top with herbs
Optional drizzle of melted butter
Serve hot and proud
✅ DO’S & DON’TS
✅ DO:
Do roast the garlic—this is the soul of the dish
Do mash while hot for ultimate smoothness
Do pair with roast chicken, ham, beef, turkey, or grilled fish
❌ DON’T:
Don’t undercook cassava (it must be fully soft)
Don’t over-liquid—this is mash, not soup
Don’t skip seasoning—cream loves salt
✨ Gentle Hands Kitchen Closing
This mash doesn’t just sit on the plate it anchors the meal.
It carries tradition, texture, and comfort in one spoon.
It’s the kind of dish people go back for… quietly… twice.
2 Pcs Potato Masher for Potatoes, Heavy Duty Stainless Steel Integrated Kitchen Too
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