Beef 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 fragrant garlic-infused olive oil. The result is a silky, golden mash with just enough rustic texture to feel hearty rather than fussy. Turmeric gives it a warm, sunny color and a subtle earthiness that makes the whole bowl feel intentional and alive. Every single ingredient here is plant-based and straightforward, so there's zero guesswork about what's in your bowl — no hidden animal fats, no broth, nothing to second-guess. The technique is simple: boil the plantains until completely tender, bloom the garlic gently in olive oil so it turns fragrant without burning, then fold everything together with lemon juice and zest for a finish that's bright and a little addictive. A scatter of fresh parsley on top adds color and a clean herbal note that pulls the whole dish together. It works beautifully as a side for roasted vegetables, grilled fish, or really anything that could use a creamy, flavor-packed base underneath it.
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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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