BHA & BHT 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 takes them somewhere bright and savory with garlic-infused olive oil, fresh lemon, and a whisper of turmeric. The result is a golden, fragrant mash that feels both comforting and a little unexpected on the table. For anyone navigating preservative-free eating, this recipe is a clean win: every single ingredient is whole and unprocessed, with no packaged shortcuts that might sneak in BHA, BHT, or other synthetic antioxidants commonly used to extend shelf life in oils and fats. Extra-virgin olive oil does the heavy lifting here, carrying the toasted garlic flavor straight into the mash in a way that butter simply can't match. A finishing hit of lemon juice and zest keeps everything tasting alive and fresh rather than heavy. Scatter some parsley over the top and you've got a side dish that looks as good as it tastes — vibrant, simple, and completely free of anything you'd need to second-guess.
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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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