This mashed plantains recipe is stupid simple, versatile, and can be made in bulk for meals throughout the week.
I’ve included a sweet option and a savory option so you can use this recipe regardless of how ripe your plantains are.
I’ve gushed about plantains many times on my blog. And now I’m going back to basics.
For both versions, the method is the same; the ingredients just differ slightly between the two.
Pair either version with a variety of meals — shredded beef, grilled chicken, plantain and olive beef bowls.
I’ve carved out the time to share this recipe in the midst of prepping, delegating, and ending up doing the legwork anyway for an event next month.
Needless to say, life has been rather busy. I mean, probably not that busy in the grand scheme of things, but I’m not used to the added responsibility and deadlines…to be blatantly honest, I’ll be overjoyed when it’s all over.
But despite the time commitment, I’m still cooking at home and eating healthy throughout the week.
Veggies that I can chop up all at once and eat raw throughout the week, like cucumbers or a batch of Stupid Easy Paleo’s broccoli salad. Pre-grated hashbrowns or quick-and-easy fries.
Honestly, this is how I should be cooking even when I’m not busy. It takes all of the guesswork out of mealtimes. In some ways, I feel like I have more free time than before my life got a little crazy!
And since I haven’t had time for recipe testing, I’m exceedingly thankful that I have a backlog of recipes tested, written, and photographed.
So now that I’ve found myself with a bit of extra time, I can actually update the blog!
After the event is over a month from now, I’ll dedicate my free time to new recipes, photography practice, and generally being more active here and on social media. Hang tight until then! I promise there are fantastic things coming.
Equipment for this recipe
If you want to see my favorite kitchen equipment, shop my Amazon Page, where I’ve rounded up my top picks!
Or check out my dream kitchen collection on Food52.Print
- 2 large plantains
- 1/2 teaspoon salt
- 1/4 cup ghee, melted
- 1 clove garlic, minced (~1 teaspoon)
- Fill a large pot 3/4 full with water. Slice lengthwise down the peel of each plantain and chop each plantain horizontally into 3 or 4 chunks. No need to peel it now—it’s significantly easier to peel after boiling!
- Add the plantain chunks to the pot and bring the water to boiling. Boil for 7 to 10 minutes, until the plantains can easily be pierced with a fork.
- Use a slotted spoon to remove the plantain. Pull the peels off and discard. Put the plantain in a large bowl, add the rest of the ingredients, and mash with a potato masher. Add more liquid (ghee or coconut milk) to get to your desired consistency. Easy. As. Pie.
Keywords: Mashed Plantains