Brazil Nut Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and 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, velvety mash that feels both comforting and a little unexpected on the table. Every ingredient here is straightforward and whole, so there's no need to squint at labels or worry about hidden nut traces sneaking in from a processed product. The garlic gets a quick bloom in olive oil before it hits the mash, which makes a real difference — you get that mellow, fragrant depth rather than sharp raw bite. Lemon juice and zest keep everything lively and stop the dish from feeling heavy, while the turmeric gives it a gorgeous pale-gold color. It comes together in one pot and one small skillet, which means cleanup is minimal and dinner is fast. Serve it alongside grilled chicken, roasted fish, or honestly just eat it with a spoon straight from the bowl — no judgment.
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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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