Coconut 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 leans into that richness with garlic-infused olive oil and a bright hit of lemon. The result is a silky, golden mash that feels indulgent without relying on any dairy or tropical fats. Ground turmeric gives it a gorgeous pale-yellow hue and a subtle earthiness that ties everything together beautifully. Many plantain mash recipes default to butter or cream-based fats, which can make them off-limits for people avoiding certain ingredients — but here, good extra-virgin olive oil does all the heavy lifting, coating every bite with a smooth, savory depth. The garlic is bloomed gently in that oil first, so by the time it hits the mash, it's fragrant and mellow rather than sharp. Fresh lemon juice and zest cut through the richness and keep the whole dish tasting lively and clean. This is the kind of side dish that works just as well on a weeknight table as it does next to something more celebratory. Finish it with a handful of fresh parsley if you have it on hand — it adds a pop of color and a little herbal freshness that makes the whole bowl look as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →