Rice Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty and black — mash into something wonderfully creamy and satisfying, and this version leans into bright Mediterranean flavors that make it feel anything but ordinary. Boiling the plantains until fork-tender is the key move here, giving you that soft, yielding texture that takes on every bit of flavor you fold into it. The garlic is gently coaxed in warm olive oil until just golden, which mellows its sharpness and turns it into something almost sweet and deeply aromatic. Fresh lemon juice and zest cut right through the richness, while a pinch of turmeric gives the mash a gorgeous pale golden color that looks stunning in the bowl. For anyone avoiding grains, this is the kind of hearty, comforting side dish that genuinely fills the gap — no rice, no starch filler, just real ingredients doing real work. A scatter of fresh parsley on top adds a pop of green and a little herbal lift right before serving. It comes together in one pot and one small skillet, which means cleanup is as easy as the cooking itself.
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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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