There is no doubt that Caribbean-style buttered cassava can taste better than mashed potatoes. You will be amazed at how easy it is to make.

It’s tasty, comforting, and surprisingly filling when done right. You get this creamy, starchy base that soaks up green seasoning and butter. And when you toss in sautéed onions, Golden Ray, and pimento. It’s truly amazing.

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This buttered cassava dish is exactly that. It’s savory, you can pair it with stew pork, chicken, or anything that has a saucey base.

Thus, if you’re planning to serve it with Sunday lunch or a weekday meal, buttered cassava is your go-to. This recipe is my grandmother’s favorite, and I know she will love that I share it with my readers.

What Is Cassava?

I know that in some places, root vegetables mean potatoes or yams. But in the Caribbean, cassava is popular.

It’s starchy, earthy, and has this subtle nuttiness that makes it perfect for soaking up flavor. You’ll find it boiled, roasted, mashed, or turned into flour. Trinidadians put it in everything: cassava pone, buttered cassava, and cassava chips.

Cassava is a root vegetable, but firmer than a potato. And when it’s cooked, it’s soft, creamy, and filling. It’s also naturally gluten-free, making it a go-to for other recipes.

However, it needs to be peeled and boiled properly to remove natural toxins.

What to eat with Butter Cassava?

Stew chicken: That rich gravy you get from stew chicken pairs perfectly with butter cassava.

Curry goat: This meal is tender and spicy. The cassava balances the heat well.

Stew beef: Hearty and flavorful, especially when the beef is slow-cooked and falling apart.

Saltfish with tomatoes: Salty, tangy, and vibrant, the best with cassava

Callaloo or bhaji: Earthy greens and buttery cassava? That’s a full Trini plate right there.

Tips for making the best cassava

When boiling cassava, I always keep it simple. Start by peeling off the thick, waxy skin and cutting the cassava into manageable chunks. Don’t forget to remove the fibrous core.

I rinse all the pieces to get rid of excess starch, then place them in a pot of salted water. Bring it to a boil and let it cook for about 20 to 30 minutes, or until the cassava is fork-tender and starts to split naturally down the middle.

I recommend not overcrowding the pot so that everything can cook evenly. Once done, drain and let it rest uncovered for a few minutes to firm up slightly.

The Recipe

2 lbs cassava (peeled, chopped into chunks)
1½ tbsp Blue Band butter
½ tbsp Golden Ray margarine
1 small onion, chopped
2 cloves garlic, minced (optional but flavorful)
1 tbsp green seasoning (homemade or bottled)
½ tsp Chief All Purpose Seasoning
1 small carrot (grated)
½ coconut milk
Salt to taste

Instructions

Peel and chop cassava into chunks. Rinse well, then boil in salted water for 20–30 minutes until fork-tender and splitting naturally. Drain and let it rest uncovered for a few minutes to firm up.

In a wide pan, melt the Blue Band and Golden Ray together over medium heat. (You do not have to add Golden Ray, but I love it) Add chopped onion (and garlic if using) and sauté until soft and fragrant.

Toss in the boiled cassava and stir gently to coat with the butter mixture. Add carrots, coconut milk, green seasoning, and sprinkle Chief All Purpose over the top. Mix well, breaking up any large pieces if you prefer it semi-mashed.

Add salt if needed. Let it cook for another 2–3 minutes so the flavors settle in.

You can garnish with chopped parsley or chives if you’re feeling fancy.

Storage

Once cooled, I usually store my buttered cassava in an airtight container in the fridge for up to 3 days.

It really holds its texture well and doesn’t get mushy like mashed potatoes. However, if you’re planning to keep it longer, portion it out and freeze it for up to 1 month. Just make sure it’s fully cooled before freezing to avoid ice crystals.

When reheating, the stovetop is my best friend because I don’t need to add water or butter. Just warm it gently in a pan. What’s good about cassava; it reheats beautifully and even develops a crisp at the edges if I leave it on low heat for a few extra minutes.

FAQ

Can I use frozen cassava instead of fresh?

Yes! Frozen cassava works great. Just rinse it well and boil as usual. It may cook slightly faster, so check for tenderness early.

Do I need both Blue Band and Golden Ray?

You don’t have to—but the combo gives you that creamy texture with a hint of depth and color. If you only have one, it’ll still taste good. Golden Ray adds that signature Caribbean flavor.

Can I make it dairy-free?

Absolutely. Swap Blue Band for a plant-based butter and skip Golden Ray if needed. The green seasoning and aromatics will still carry the flavor.

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