Gelatin 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 garlicky olive oil. The result is a silky, golden side dish that feels both comforting and a little unexpected, with turmeric adding a warm, earthy undertone to every bite. Many thickened or enriched mashes rely on dairy or stabilizers that can sneak in unwanted additives, but this one keeps things completely clean — just whole, recognizable ingredients from start to finish. Blooming the garlic slowly in olive oil before folding it into the mash is the kind of small step that makes a big difference, turning a simple bowl into something genuinely fragrant and crave-worthy. A squeeze of fresh lemon and a hit of zest cut through the richness and keep the flavors lively rather than heavy. Finish with a scatter of fresh parsley if you have it on hand, and serve it straight away while it's still warm and glossy.
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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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