Low Sodium Garlic-Herb Plantain Mash

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

3 large ripe yellow plantains (skins mostly yellow with some black spots), peeled and cut into 2-inch chunks
Fresh Plantains Fresh Plantain - Single Fresh Plantain, Each Plantains, Green
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1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil
4 cloves garlic, thinly sliced
½ cup full-fat coconut milk
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh chives, thinly sliced
1 tsp fresh ginger, finely grated
1 tbsp fresh lemon juice

Instructions

1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp fine sea salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 15–18 minutes, until the plantains are completely tender when pierced with a fork with no resistance.
2
While the plantains cook, heat the olive oil in a small skillet over medium-low heat. Add the sliced garlic and cook, stirring occasionally, for 3–4 minutes, until the slices are golden at the edges and fragrant — watch closely, as they can brown quickly. Remove from the heat and stir in the grated ginger, letting it sizzle for 30 seconds in the residual heat.

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