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mashed plantain with fork
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Mashed Sweet Plantains

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.
Course Appetiser
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 164kcal
Author Charla

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

Nutrition

Calories: 164kcal | Carbohydrates: 43g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 670mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1513IU | Vitamin C: 25mg | Calcium: 4mg | Iron: 1mg