MSG Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something wonderfully creamy and naturally sweet, and this version leans into that with bright lemon, fragrant garlic-infused olive oil, and a whisper of turmeric for color. Every ingredient here is whole and straightforward, which means no hidden flavor enhancers, no seasoning packets, and no guesswork about what's actually in your bowl. The technique is simple: boil the plantains until completely tender, bloom the garlic low and slow in olive oil so it turns golden and mellow rather than sharp, then fold everything together into a rustic, golden mash. That garlic oil does serious heavy lifting — it adds depth and richness that makes the dish feel far more complex than the ingredient list suggests. A squeeze of fresh lemon and a hit of zest keep things lively and prevent the natural sweetness of the plantain from feeling one-note. It works beautifully as a side alongside grilled proteins or roasted vegetables, and the optional parsley finish adds a pop of color that makes it look as good as it tastes. If you've been sleeping on plantains as a mash base, this is the recipe that will change your mind.
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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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