Artificial Flavors Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something wonderfully creamy and naturally sweet, and this version leans into that with bright lemon and silky olive oil. Every single ingredient here is exactly what it says it is: whole fruit, a fresh citrus squeeze, real garlic cooked down in good oil, and a pinch of turmeric for color and warmth. There are no flavor packets, no bottled seasoning blends, and no mystery additives to decode on a label — just clean, honest cooking from start to finish. The garlic gets a quick bloom in the olive oil until it's fragrant and just golden, which builds a savory depth that plays beautifully against the lemon zest and the plantain's natural sweetness. Mashing to a rustic, slightly chunky texture keeps it feeling homemade rather than processed, and the turmeric gives the whole bowl a gorgeous pale gold hue. A handful of fresh parsley scattered over the top adds a pop of color and a herby finish that makes it feel like something you'd order at a restaurant. It works as a side dish, a base for proteins, or honestly just eaten straight from the bowl with a spoon.
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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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