AIP Friendly Garlic-Herb Plantain Mash
Ripe plantains are the unsung hero of grain-free comfort food, and this garlicky, herb-flecked mash proves exactly why. The plantains are boiled until completely tender, then brought to life with golden-edged garlic slices and fresh ginger bloomed in olive oil — a simple technique that builds serious depth of flavor before a single herb hits the pan. Full-fat coconut milk gives the mash a lush, creamy texture without any dairy, which makes it a natural fit for an elimination-style approach where so many classic comfort ingredients are off the table. Fresh parsley, thyme, and chives folded in at the end keep everything bright and aromatic, while a squeeze of lemon juice ties it all together with just enough acidity. The whole thing comes together in under 30 minutes and serves four, making it an easy weeknight side that doesn't feel like a compromise. It pairs beautifully with simply cooked proteins or roasted vegetables, and leftovers reheat gently with an extra splash of coconut milk to bring back that silky consistency.
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Learn more →Ingredients
4 servings
- 3 large ripe yellow plantains (skins mostly yellow with some black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 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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