Pecan Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with deep yellow skins and plenty of black spots — mash into something wonderfully creamy and naturally sweet, and this version takes them somewhere bright and savory. Garlic bloomed slowly in olive oil brings a rich, fragrant base, while fresh lemon juice and zest cut right through the starchiness with a clean, citrusy lift. A pinch of turmeric gives the whole bowl a gorgeous pale golden color that looks almost too pretty to eat. The technique is straightforward: boil, drain, mash, and fold everything together in one pan, which means less cleanup and more time at the table. Tree nut concerns are completely off the table here — every ingredient is a simple pantry staple or fresh produce, with no risk of hidden nut-based oils or cross-contamination sneaking in. It works beautifully as a side alongside grilled fish or roasted chicken, or honestly just eaten warm with a drizzle of extra olive oil straight from the pot.
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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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