Mashed Plantains with Leeks and Fresh Herbs
Transform your side dish game with this vibrant and flavorful recipe for Mashed Plantains with Leeks and Fresh Herbs. Ripe plantains are cooked to tender perfection, then mashed to a creamy consistency and infused with the rich, buttery sweetness of caramelized leeks, freshly minced garlic, and a fragrant blend of parsley and thyme. A touch of milk (or your favorite plant-based alternative) ensures smoothness, while a dash of salt and pepper adds just the right balance. This savory twist on classic mashed plantains is easy to prepare in under 40 minutes and pairs beautifully with roasted meats, grilled vegetables, or seafood. Perfect for a weeknight dinner or as a unique addition to your holiday table, this dish is a celebration of hearty textures and fresh herbs. Give it a try and make your mealtime unforgettable!
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Recipe Information
Ingredients
- 4 pieces ripe plantains
- 1 large leek (white and light green parts only)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 teaspoon fresh thyme leaves
- 0.5 cup milk (or plant-based alternative)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 6 cups water
Instructions
Peel the plantains and cut them into 2-inch chunks.
Bring 6 cups of water to a boil in a large pot. Add a pinch of salt and the plantain chunks. Cook the plantains for 15-20 minutes, or until they are fork-tender.
While the plantains are boiling, clean the leek thoroughly and slice it into thin rounds.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until they are softened and slightly caramelized.
Mince the garlic cloves and add them to the skillet with the leeks. Cook for an additional 1-2 minutes, stirring to prevent burning.
Chop the fresh parsley and set it aside. Strip the thyme leaves from their stems and set those aside as well.
Once the plantains are fully cooked, drain them and transfer them to a large mixing bowl.
Mash the plantains using a potato masher or fork until smooth. Add the milk (or plant-based alternative), sautéed leeks, garlic, fresh parsley, thyme, salt, and black pepper.
Stir everything together until well combined. Taste and adjust seasoning as needed.
Serve warm, garnished with extra fresh herbs if desired.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2650 mg | 115% | |
| Total Carbohydrate | 271.7 g | 99% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 129.5 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 330 mg | 25% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4465 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
