Paraben 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 and warmth. The result is a rustic, golden mash that feels both comforting and a little unexpected on the table. Every ingredient here is straightforwardly whole and plant-based, which makes it a genuinely clean option for anyone navigating preservative sensitivities — no packaged sauces, no mystery additives, just real food doing the heavy lifting. The technique is simple: boil the plantains until completely tender, bloom the garlic low and slow in olive oil so it turns fragrant without burning, then fold everything together with fresh lemon juice and zest for a pop of brightness that keeps the dish from feeling heavy. A handful of fresh parsley scattered over the top adds a little color and a clean, herby finish. It works beautifully as a side alongside grilled proteins or roasted vegetables, but honestly it's satisfying enough to eat straight from the bowl.
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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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