2 cloves garlic , peeled and smashed with the side of a knife
1 teaspoon sea salt
2 tablespoons unsalted butter
1/4 cup milk , plus more if needed
1 teaspoon finely minced fresh thyme
salt and black pepper , to taste
Heat the yuca chunk. Add garlic and butter. Let stand for a couple of minutes. Puree with an immersion blender or potato masher until smooth.
Heat the milk in a small saucepan over low heat until hot. Stir in the heated milk (start by adding half until you reach the desired consistency), fresh thyme, salt, and pepper into the mashed yuca. Serve warm.