Instant Pot Garlic Mashed Yuca Root

1.5 lb. yuca root, trimmed and peeled
2 cloves garlic
1 t. sea salt
1 c. water
6 T. butter or ghee
2 T. milk of choice

If the yuca isn’t peeled, trim off the ends and peel off the waxy brown skin and interior pink layer of each piece. Rinse in cool water. Chop into pieces that will fit into your instant pot.

Place the yuca, garlic, salt, and water into the instant pot. Attach the cover and set it to pressure cook for 20 minutes. When the cycle ends, let the pressure release naturally. Remove the lid, add the butter or ghee, and mash with a potato masher. Add the milk if it seems too dry, up to a half cup of milk total.

For low-histamine preparation, serve immediately, and/or portion into glass containers and freeze. Thaw out in the fridge the day you want to eat it.