Nutmeg 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 and silky olive oil instead of the heavy dairy you'd find in a lot of mash recipes. Garlic is bloomed low and slow in the oil until it's fragrant and just kissed with gold, then poured straight over the drained plantains so every bite carries that savory depth. A hit of fresh lemon juice and zest keeps things lively, while a pinch of turmeric gives the whole bowl a gorgeous pale yellow glow. Many mashed side dishes rely on warm spices like nutmeg to round out the flavor, but this one builds its complexity entirely through garlic, citrus, and good olive oil — no spice cabinet roulette required. The result is rustic but elegant, with a texture that's mostly smooth and just a little chunky in the best way. Fresh parsley scattered on top adds a pop of color and a clean herby finish if you want it. It's the kind of side dish that disappears fast.
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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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