Mashed Plantain Recipes

MASHED PLANTAINS

Steps:

• Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
• Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.

MASHED PLANTAINS

Steps:

• Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

MASHED PLANTAIN

Steps:

• Peel the plantains and cook them in salted water until they become soft inside.
• Leave for a few minutes in a colander to lose excess water.
• Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
• If it has to be reheated, do it in a double boiler.

MOFONGO DOMINICANO (MASHED PLANTAINS)

Steps:

• Heat 1 inch oil in deep 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F). Add plantain slices; cook until golden brown and tender. Remove from oil.
• Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera, if you have one. Return flattened plantains to skillet; cook for 30 seconds on each side or until slightly crisp. Remove from skillet; place in large bowl. Cool slightly.
• Place plaintains, garlic and 1 cup of the broth in food processor. Process until mixture has the consistency of chunky mashed potatoes, adding broth 1/4 cup at a time. Add salt and pepper; process until mixed.
• Spoon into serving bowl; garnish with cilantro. Serve immediately.

MASHED PLANTAINS

Steps:

• Preheat the oven to 375°F. Sprinkle the plantains with salt and cayenne; drizzle with the oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until the cut sides of the plantains begin to caramelize, about 20 minutes. Turn the plantains; roast 10 minutes more.
• Mash the hot plantains on the baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with the lime juice.