Peanut 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 takes them somewhere bright and savory. Garlic bloomed slowly in olive oil, a hit of fresh lemon juice, a little zest, and a whisper of turmeric all fold into the mash for a side dish that feels both comforting and surprisingly elegant. The turmeric gives it a gorgeous pale-gold color that looks almost too pretty for a weeknight dinner. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden nut-based oils sneaking into your meal. It comes together in one pot and one small skillet, which means cleanup is minimal and the reward is maximum. Scatter some fresh parsley over the top before serving and it looks like something you'd order at a restaurant — except you made it yourself in under half an hour.
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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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