Lactose Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something wonderfully creamy and naturally rich without a drop of butter or cream in sight. That's the quiet genius of this dish: olive oil does all the heavy lifting, carrying garlic, bright lemon juice, and a whisper of turmeric through every bite. The result is a silky, golden mash with a savory-citrus edge that feels indulgent but is completely free of dairy in any form. Blooming the garlic gently in warm olive oil before folding it in is a small step that makes a big difference, rounding out the flavor and keeping any sharpness in check. A little lemon zest on top of the juice gives it an extra lift that cuts through the starchiness of the plantain beautifully. It comes together in one pot and one small skillet, making cleanup as easy as the cooking itself. Finish it with a scatter of fresh parsley if you have it on hand — the color alone makes it look like something from a proper restaurant spread.
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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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