Seed Oil Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with deep yellow skin and plenty of black spots — mash into something wonderfully creamy and naturally sweet, and this recipe leans into that with bright lemon and fragrant garlic-infused olive oil. Extra-virgin olive oil is the only fat here, which means you're completely clear of the refined, industrially processed seed oils that show up in so many comfort-food dishes. The garlic gets a quick bloom in the oil until just golden, building a savory depth that makes the whole mash taste far more complex than the short ingredient list suggests. A hit of fresh lemon juice and zest cuts through the richness and keeps every bite lively, while a pinch of turmeric gives the finished dish a gorgeous pale golden color. It comes together in one saucepan and a small skillet, so cleanup is minimal and the whole process feels genuinely relaxed. Serve it straight from the bowl with a scatter of fresh parsley and it's the kind of side dish that quietly steals the show at the table.
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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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