Macadamia Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — bring a natural sweetness that pairs beautifully with bright lemon and savory garlic-infused olive oil. This mash is silky, warming, and just rustic enough to feel like real comfort food. The technique is simple: boil the plantains until completely tender, then fold in a quick garlic oil you've bloomed on the stovetop, along with fresh lemon juice, zest, and a pinch of turmeric for that gorgeous pale golden color. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils sneaking into the mix. The result is a side dish that's rich and satisfying without relying on butter or cream — just good olive oil doing what it does best. A scatter of fresh parsley at the end adds a pop of color and a little herby lift that makes the whole bowl feel finished and bright. Serve it alongside grilled fish, roasted chicken, or honestly just eat it straight from the pot — no judgment.
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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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