Learn how to make this simple mash recipe using some sweet ripe plantain. It's so easy, minimalistic and most importantly you can serve as a side dish with so many Caribbean recipes.
Today I am going to show you how to make this really simple recipe. It's more like a tutorial then it is a recipe, now that I think about it.
Plantain is in my DNA, if you're from the Caribbean, Africa and Central America then your exposure to plantain in common place.
However, other cultures are quickly latching onto this wonderful fruit which means plantain is becoming more known on a worldwide basis.
No more weird stare or looks whenever I refer to "plantain" which is such a relief not to mention it is more accessible for those who live in the diaspora.
Ways to cook plantain
Plantain is extremely versatile and there are two types - green and yellow plantain.
The green plantain isn't sweet at all, in fact, it's very very starch enriched and savoury in taste (meaning it's not sweet).
The green plantain it what Dominicans use to make Mangu and Puerto Ricans use to make Mofongo, a savoury mashed plantain dish.
You can also make Tostones with green plantain too.
In essence you can prepare plantain in several ways, whether it's the yellow or green one that you are using;
- Fried (air fried or stove top)
- Oven Baked
- Mashed
- Roasted
- Boiled
Growing up I was exposed to all of the above methods and pair them accordingly.
Fried might be served alone as a nice little snack or form part of a side dish. Sometimes, mashed/boiled was paired with baked /steamed fish or any other fish recipe and so fourth.
How to boil plantains
For this recipe post, we are focusing on simmering the plantain in hot water and then breaking it down so it turns into a soft mash.
Sweet plantain alone is delicious, and if you have never tried it....well...this is your golden opportunity to do so.
You can make the plantain by itself or include any of the following ingredients
- Nutmeg/cinnamon
- Black pepper
- Vegan butter
- Sautéed/caramelized onions (for a topping)
- garlic (roasted or granules)
- Pink salt
- Plant based milk
- Chilli/scotch bonnet
- Herbs (thyme, shado beni/spirit weed, chives)
As you can see from the above there are plenty of ways to enhance the flavour/taste of your mash.
I personally like to keep it simple with maybe some sautéed onions to serve as a topping along with some black pepper, pink salt and a dollop of vegan butter.
There's not set rule, so switch things up, but do utilise any of the ways listed, if you wish to do so.
The steps
- Bring a large saucepan of water to the boil.
- Cut the ends off each plantain then cut the plantain in half.
- Use a paring knife to slice lengthways across the peel (just to where it meets the flesh).
- Remove the peel then repeat with the rest of the plantain.
- Carefully add the plantain pieces to the saucepan of hot water.
- Reduce the heat to medium/low and leave to simmer until the plantain is tender (this will vary, see notes).
- To determine its readiness use a fork to prick the plantain, it should be soft to the touch with a bright yellow hue.
- Strain off the excess water (you can use a colander if you wish to do so).
- Place the plantain in a medium sized bowl and allow to cool down before proceeding to crush the plantain with a potato masher or fork (if your plantain is firm you may need to use a splash of water to assist with this).
- Once crushed, add your additional ingredients, (the amount according to taste) if you want to do so or topping upon being transferred to a bowl.
Notes and tips
- You can leave the skin on if you want to while the plantain simmers way.
- You can freeze the plantain once you have mashed it just be sure to thaw out before consuming/using it.
- The cooking time will vary depending on the ripeness of your plantain.
- Plantain that is yellow with no dark spots will be more firm, less sweet and take longer to cook through. Plantain that has more dark spots on the skin, more sweet and will cook through the quickest.
- Always use a fork to prick the flesh of the plantain as it cooks, if the fork goes through with ease it means it is ready.
- Be sure to cut the plantain into halves not cook it whole as it will cook quicker if it's chopped smaller.
Other mash recipes you may like
- Jamaican Yam Mash
- Mashed Potato Stuffing (V.I. Islands)
- Caribbean Creamy Mashed Potatoes
- Green Banana (fig) Mash
- Mashed Sweet Potatoes
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Mashed Sweet Plantains
Ingredients
- 3-4 Yellow plantains ripeness according to your preference, with or without dark spots
Additional ingredients (All are optional, the amount according to your preference)
- sautéed onions
- black/white pepper
- vegan butter
- plant based milk i.e. coconut, almond, cashew etc..
- garlic granules or powder
- chilli/scotch bonnet
- pink salt
- herbs of your choice .i.e. thyme, shado beni, chives etc..
Instructions
- Bring a large saucepan of water to the boil.
- Cut the ends off each plantain then cut the plantain in half.
- Use a paring knife to slice lengthways across the peel (just to where it meets the flesh).
- Remove the peel then repeat with the rest of the plantain.
- Carefully add the plantain pieces to the saucepan of hot water.
- Reduce the heat to medium/low and leave to simmer until the plantain is tender (this will vary, see notes).
- To determine its readiness use a fork to prick the plantain, it should be soft to the touch with a bright yellow hue.
- Strain off the excess water (you can use a colander if you wish to do so).
- Place the plantain in a medium sized bowl and allow to cool down before proceeding to crush the plantain with a potato masher or a fork (if your plantain is firm you may need to use a splash of water to assist with this).
- Once crushed, add your additional ingredients, (the amount according to taste) if you want to do so or topping upon being transferred to a bowl.
Notes
- You can leave the skin on if you want to while the plantain simmers way.
- You can freeze the plantain once you have mashed it just be sure to thaw out before consuming/using it.
- The cooking time will vary depending on the ripeness of your plantain.
- Plantain that is yellow with no dark spots will be more firm, less sweet and take longer to cook through. Plantain that has more dark spots on the skin, more sweet and will cook through the quickest.
- Always use a fork to prick the flesh of the plantain as it cooks, if the fork goes through with ease it means it is ready.
- Be sure to cut the plantain into halves not cook it whole as it will cook quicker if it's chopped smaller
I never realized there were two types of plantain! These mashed plantains look delicious!
No problem!
Yum! Would definitely try this very soon!
Please do!
I’ve never heard of this recipe before, but it sounds so tasty! I’m excited to give this a try soon!
Thanks Beth, it's definitely beginner friendly and you will love it!
I grew up in Sri Lanka and we had a lot of plantain dishes but never mashed plantains - this looks like comfort food to me!
Nice! I didn't know you ate plantain that side of the ocean too, that's good to know!
Loved all the flavors in this sweet plantain mash. I've never had plantain this way but it turned out delicious and was simple to make!
Thanks for the great feedback!