High Fructose Corn Syrup Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that needs zero added syrup or sweetener to shine. That matters more than you'd think, because so many packaged sides and flavored starches sneak in corn syrup derivatives to boost flavor or extend shelf life. Here, everything on the ingredient list is exactly what it sounds like: whole fruit, good olive oil, fresh garlic, lemon, and a pinch of turmeric for that gorgeous pale-gold color. The garlic gets a slow warm in the olive oil until just fragrant, then the whole fragrant pool gets folded into the mash along with bright lemon juice and zest — it's simple technique with a seriously satisfying payoff. The result is creamy, savory-sweet, and a little citrusy, with enough body to hold its own as a side dish or a base for something saucy on top. Fresh parsley scattered over the top at the end keeps everything feeling light and vibrant. It's the kind of dish that tastes like it came from a real kitchen, because it did — yours.
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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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