Turkey Free Lemon & Olive Oil Plantain Mash
Ripe plantains — the kind with yellow skins gone spotty black — mash into something wonderfully creamy and naturally sweet, and this version leans into that with bright lemon and golden garlic-infused olive oil. The result is a silky, rustic side dish with a warm turmeric hue and a citrusy lift that makes it feel anything but ordinary. Every single ingredient here is straightforward and plant-based, so there's no need to scan labels or second-guess what's hiding in the mix. The technique is simple: boil the plantains until fork-tender, bloom the garlic low and slow in olive oil, then fold everything together with lemon juice and zest for a finish that's fragrant and just a little tangy. A scatter of fresh parsley on top adds color and a herby note that ties the whole bowl together. It works beautifully alongside grilled fish, roasted vegetables, or honestly just eaten on its own with a spoon.
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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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