Hazelnut 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 olive oil. Garlic is gently bloomed in the oil until just golden, so every bite carries that warm, savory depth without any heaviness. A pinch of turmeric gives the finished mash a gorgeous pale yellow color and a subtle earthiness that makes it feel a little more special than your average side dish. The whole thing comes together with pantry staples and fresh produce, so there's zero need to scan labels or worry about cross-contact from tree nuts hiding in a store-bought alternative. It's the kind of dish that works alongside grilled proteins, roasted vegetables, or honestly just eaten straight from the bowl with a spoon. Fresh parsley scattered on top adds a pop of color and a clean, herby finish that ties everything together beautifully.
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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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