Chestnut 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 garlic-infused olive oil. The result is a rustic, sunshine-colored mash that feels both comforting and a little unexpected on the table. Every single ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking into your bowl. The garlic gets a quick bloom in olive oil before it meets the plantains, which is a small step that pays off in a big, fragrant way. A hit of lemon juice and zest keeps everything lively, while a pinch of turmeric gives the mash that gorgeous pale gold color. It works beautifully as a side dish alongside grilled proteins or roasted vegetables, and it comes together in one pot and one small skillet with almost no fuss. Fresh parsley scattered on top is optional, but it adds a pop of color that makes the whole thing look like it took far more effort than it did.
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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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