Low Sugar Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that makes this mash feel indulgent without a single gram of added sugar anywhere in the recipe. That gentle sweetness plays beautifully against the brightness of fresh lemon juice and zest, while garlic-infused olive oil adds a savory, aromatic depth that makes the whole bowl feel intentional and grown-up. Turmeric gives it a gorgeous pale golden color and a subtle earthiness that rounds everything out. The technique is simple: boil until completely tender, mash to a rustic texture, then fold in the flavored oil and citrus until it all comes together in one silky, cohesive dish. It's the kind of side that works next to grilled fish, roasted chicken, or honestly just eaten straight from the bowl with a spoon. If you're watching what goes into your food and tired of sauces or sides that sneak in sweeteners, this one is refreshingly clean — every bit of flavor comes from real, whole ingredients you can see and name.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Place the plantain chunks in a large saucepan and cover with cold water by at least 1 inch. Add 1 tsp 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 and a fork slides through without resistance.
- 2
While the plantains cook, warm the olive oil in a small skillet over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just beginning to turn golden at the edges — watch closely, as garlic can brown quickly.
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