Potato Yucca Buns with Just 3 Ingredients!

These Potato Buns, or yucca buns if you're feeling tropical, are proof that sometimes the simplest recipes are the most satisfying. All you have to do is mash yucca, knead into tender little disks, and fill with melty mozzarella that stretches with every bite.

You don’t need a dough hook, a mixer, or a spreadsheet of ingredients. Just hands, a little muscle, and a few minutes of your time.

A Little History Behind the Bun

Historically, the incorporation of potatoes into bread recipes emerged as a practical solution during times of grain shortages. In the late 18th century, French pharmacist Antoine Augustin Parmentier advocated for the use of potatoes in bread-making to combat famine, leading to the development of potato bread in France. Similarly, in Ireland, potato bread became a staple due to the abundance of potatoes and the scarcity of wheat, resulting in traditional dishes like boxty and potato farls.

The recipe for potato buns with just three ingredients, yucca or potato, flour, and mozzarella cheese, exemplifies this tradition of resourceful cooking.

This minimalist approach to baking not only honors the historical significance of potato-based breads but also showcases the enduring appeal of simple, wholesome ingredients coming together to create something truly delicious.

Pro Tips for The Best Potato Buns

• If using yucca, remove that fibrous core. Yucca is delicious but comes with a woody middle. So, yank that out after boiling.
• Mash while warm because it is easier while it is still a bit hot.
• Add flour gradually. Start with less, then add more if needed, too much makes them dry.
• Seal the cheese well by pinching the edges tight.

Can I Bake Them Instead of Grilling?

Absolutely. Bake at 200°C (400°F) for 15–20 minutes or until golden. They won’t have the same grilled char, but they’ll still be delicious and cheesy inside.

What Other Cheeses Can I Use?

Mozzarella is great for melting, but feel free to swap in cheddar, provolone, or even a crumbly feta for a salty punch. Just avoid cheeses that don't melt well.

How Do I Keep the Dough From Cracking?

Make sure the mash is moist enough before adding flour. Over-kneading or dry dough leads to cracks. A quick spritz of water on your hands helps while shaping.

Is Yucca the Same as Taro or Yam?

Nope. They look similar but are different root vegetables. For this recipe, stick to potato or cassava (yucca) for the right texture and taste.

Why Is My Dough Too Sticky?

That usually means too much moisture. Add a bit more flour, a tablespoon at a time, until it firms up but still feels soft.

What’s the Best Way to Reheat Them?

The best method is a hot pan or oven. Skip the microwave unless you like your buns soggy. A skillet crisps them right back up.

How to Store Leftovers

To store any leftover yucca fritters, allow them to cool completely after cooking. Then, place them in an airtight container and store them in the refrigerator for up to 3-4 days.

If you'd like to keep them for a longer period, you can freeze them. Wrap each fritter individually in plastic wrap or aluminum foil and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. To reheat, bake or grill them directly from the fridge or frozen state until crispy and heated through.

How to Make Yucca/Potato Buns

Peel, chop, and cook them in salted water until fork-tender. Drain and mash with a fork while still hot until smooth.

Sprinkle in the flour and knead with your hands until a soft, non-sticky dough forms.

Split the dough into 8 equal pieces. Roll each into a ball, then flatten into a disc.

Place a small mound of grated mozzarella in the center, fold the dough over, and reshape into a disc. Pinch the seams to seal.

Place the buns on the grill and cook until golden with slightly charred marks.

Let them rest for a minute so the cheese doesn’t burn your tongue, then dig in!