Sweet Plantain Smash
Because there's more to life than mashed potatoes! Sweet plantain goodness, with none of the usually added fat. This is most delicious when paired with a savory or spicy dish.
You’ll Need:
2 very ripe plantains (dark and mushy)
crumbled queso blanco or feta cheese (optional)
a pinch of salt
Here's how:
1. To peel the plantains, cut off the ends and cut a slit or two along the peel with a sharp knife.
1. To peel the plantains, cut off the ends and cut a slit or two along the peel with a sharp knife.
2. Cut the plantains into thick chunks, and place in a small saucepan with ½ cup of water and a pinch of salt. Cover and bring to a boil.
3. When the plantains are cooked, about 10 minutes, transfer them to a mash-safe bowl. If most of the cooking water is gone, add a splash more.
4. Mash the plantains with a fork or potato masher until they reach your desired consistency. Add more water if necessary. (I thought of adding 1 tsp of brown sugar in the raw, but when I tasted the mash, it was already very sweet!)
5. Serve as is, or topped with a tangy white cheese. I prefer queso blanco, which is popular in Latin American cooking. Feta cheese works, too!
4. Mash the plantains with a fork or potato masher until they reach your desired consistency. Add more water if necessary. (I thought of adding 1 tsp of brown sugar in the raw, but when I tasted the mash, it was already very sweet!)
5. Serve as is, or topped with a tangy white cheese. I prefer queso blanco, which is popular in Latin American cooking. Feta cheese works, too!
