Low Iodine Lemon & Olive Oil Plantain Mash

Ripe plantains — the kind with yellow skins gone spotty and black — mash into something almost luxuriously creamy, and this version leans into that natural sweetness with bright lemon and silky olive oil. The garlic is bloomed gently in the oil first, which coaxes out a mellow, fragrant depth that raw garlic simply can't match. A pinch of turmeric gives the finished mash a warm golden hue and a subtle earthiness that makes the whole bowl feel a little more special than your average side dish. Navigating a low-iodine approach can get tricky fast, especially when dairy, eggs, and iodized salt sneak into otherwise simple recipes. This one sidesteps all of that — the fat comes entirely from extra-virgin olive oil, and the salt called for is fine sea salt, which fits the bill. Fresh lemon juice and zest do the heavy lifting on brightness, so nothing feels flat or like it's missing something. A handful of chopped parsley stirred over the top at the end adds a pop of color and a clean, herby finish that pulls the whole dish together. It works beautifully alongside grilled proteins or as a hearty base for roasted vegetables.

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