Mashed Plantains Recipe (with Video)

Preparation of Plantains
1. Peel the plantain using a knife (It’s easier to peel if you do it under water).
2. The peel may have black or brown spots, indicating ripeness.
3. Cut the plantain in 1-inch pieces.
4. Boil the plantains until soft.
5. Drain the plantains.
Mashing and Seasoning
1. In a mortar and pestle (pilon) mince 1/2 or 1 small garlic clove, or use garlic paste.
2. Mash the plantains a little at a time. Start mashing the plantain while mixing it with the garlic, add olive oil or butter if the plantain looks dry and not sticking together. Also add salt and pepper (or adobo) to taste and chicharrón if using.
3. Repeat with the rest of the plantains.
Final Steps and Serving
1. The plantains should be soft and consistent enough that you can shape it into a ball or small balls. If it looks too dry, try adding broth a little bit at a time until desired consistency is achieved.
2. Typically it’s served with a bowl of broth on the side.
3. Note: You can also use ripe plantains instead or in addition to the green plantains.
4. Enjoy!