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.