Mustard Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something silky and naturally sweet, and this version takes them somewhere really special. Garlic slowly bloomed in olive oil gets folded right in alongside bright lemon juice, a hit of zest, and a pinch of turmeric that turns the whole bowl a gorgeous pale gold. The result is creamy, fragrant, and just a little tangy — the kind of side dish that quietly steals the show at the table. For anyone navigating a mustard allergy or sensitivity, this recipe is genuinely stress-free. There are no condiments, spice blends, or store-bought sauces hiding in the ingredient list — just whole, easy-to-verify pantry staples that you can feel confident about. Every layer of flavor here is built from scratch, so there's no guesswork about what's actually in the bowl. It works beautifully alongside grilled proteins, roasted vegetables, or even as a base for a hearty weeknight plate. A scatter of fresh parsley over the top adds a little color and freshness if you have it on hand, though the mash is absolutely complete without it. Simple, satisfying, and completely your own.
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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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