Yeast 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 leans into that with bright lemon and golden garlic-infused olive oil. The result is a silky, rustic mash with warm turmeric running through every bite and a fresh hit of parsley to finish. Every single ingredient here is whole and straightforward, which makes it a genuinely easy win when you're navigating a yeast-free lifestyle and scanning labels for hidden fermented additives or vinegar-based seasonings. There's none of that here — just plantains, good olive oil, citrus, and spice. The technique is simple too: boil the plantains until completely tender, bloom the garlic gently in olive oil so it turns fragrant without burning, then fold everything together while the mash is still warm so the flavors meld beautifully. It works as a hearty side alongside grilled proteins or as a satisfying base for a bowl-style meal. Bright, comforting, and deeply flavorful without a single shortcut ingredient to second-guess.
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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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