Cashew 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 golden garlic-infused olive oil. The result is silky, fragrant, and a little unexpected: turmeric gives the whole bowl a warm, sunny color while the lemon zest keeps every bite feeling fresh and alive. It comes together with nothing more than a saucepan, a skillet, and a potato masher, so the technique is as approachable as the ingredient list. Every component here is straightforwardly whole-food and plant-based, which means no hunting labels for hidden nut derivatives or worrying about what's lurking in a store-bought side dish. The garlic step is worth taking slowly — letting it bloom in the olive oil for just a minute or two builds a depth of flavor that punches well above the effort involved. A handful of fresh parsley scattered on top at the end adds a pop of color and a herby lift that makes this feel genuinely finished. Serve it alongside grilled fish, roasted chicken, or just a fried egg and call it a very good weeknight dinner.
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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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