Lemon-Garlic Yuca Mashers with Cilantro Pesto

Remove the thick peel from yuca with a paring knife, then cut the yuca crosswise into 3-inch pieces. Place in a large saucepan and add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until the yuca is falling apart, 50 minutes to 1 hour. After the yuca has cooked for 35 minutes, place potatoes and 4 garlic cloves in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Reduce heat, cover and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, place the remaining garlic clove, cilantro, almonds, cheese, 3 tablespoons oil and lemon juice in a food processor. Pulse a few times, then process until pureed, scraping down the sides occasionally.

Drain the yuca; transfer to a cutting board. Remove the thin woody cores. Using a potato masher, mash the yuca in a large bowl. Drain the potatoes and garlic, add to the yuca and mash to the consistency of mashed potatoes.

Add the remaining 2 tablespoons oil, lemon zest, broth, salt and pepper. Using a rubber spatula, gently fold everything together. Add 1/4 cup of the pesto and fold into the yuca mixture.