Chicken Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — bring a natural sweetness and starchy body that makes this mash genuinely satisfying without leaning on any animal protein. Boiling them until fork-tender and then folding in garlic-infused olive oil creates a silky, rich texture that feels indulgent but comes entirely from plants. The lemon juice and zest cut right through that richness, giving every bite a bright, citrusy lift, while a pinch of turmeric turns the whole bowl a gorgeous pale gold. It's the kind of side dish that holds its own on the plate — not an afterthought, but something people will actually ask about. Whether you're building a spread around it or serving it alongside roasted vegetables, this mash pulls serious flavor from a short, clean ingredient list. A scatter of fresh parsley at the end adds a little color and a herby finish that makes the whole thing look as good as it tastes.
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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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