Eggless Lemon & Olive Oil Plantain Mash

Total time30 min

Prep time10 min

Cook time20 min

4.8

(30)

Ripe plantains — the kind with yellow skins gone spotty black — mash into something wonderfully creamy and satisfying, and this version leans into bright, bold flavors that make it feel anything but plain. Garlic slowly warmed in olive oil until just golden is the secret weapon here, infusing every bite with a savory depth that pairs beautifully with the natural sweetness of the fruit. A hit of fresh lemon juice and zest cuts right through the richness, while a pinch of turmeric gives the whole bowl a gorgeous pale golden color. The ingredient list is short and entirely plant-based, so there's no need to scan labels or worry about hidden binders — everything here is exactly what it looks like. It comes together in one saucepan and a small skillet, which means cleanup is minimal and the whole process is genuinely low-stress. Finish it with a scatter of fresh parsley if you have it on hand, and you've got a side dish that looks and tastes like you put in way more effort than you actually did.

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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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