Incredibly simple and versatile, gluten free mashed plantains can be whipped up for a weeknight meal or made in bulk for meals throughout the week!
Even better: I've included both a sweet and savory option so you can use this recipe with unripe, green plantains and ripened yellow-brown plantains.
Quick Look at the Recipe
Ready In: 20 minutes
Servings: 4
Nutrition: 289 calories
Main Ingredients: Plantains, butter, milk
Dietary Notes: Gluten free, Dairy free with adjustments, Grain free, Nut free, Vegetarian
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Plantains have been a favorite ingredient of mine for years. Despite being born and raised in the Midwest with German-Russian heritage, I've quickly latched on to this African staple starch.
This simple plantain recipe makes an easy side dish for a variety of meals. Pair with savory beef like Pepperoncini Shredded Beef Roast or Ginger Scallion Short Ribs, or opt for a chicken main like Perfect Crispy Skillet Chicken Thighs or Grilled Maple Dijon Chicken Thighs!
This recipe has two versions: one sweet and one savory. Plantains vary significantly based on how ripe they are, so make the version that fits the plantains you've got!
*This post was originally published 8/29/2016 and and was updated 4/3/20 & 2/2/26 with better photos and tips to make the post more useful.
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Ingredients of note
PLANTAINS: Main ingredient here! Plantains are typically a bit larger than bananas, with a thicker peel. Green (unripe) plantains are appropriate for the savory version of this recipe. Yellow-brown (ripe) plantains work great for the sweet mashed plantains version.
MILK: Use dairy milk or swap it with coconut milk for a non-dairy version.
BUTTER: You can use either butter or ghee for this recipe. I like the nutty flavor of ghee here, and it makes a great non-dairy option. If you have to steer away from even ghee, use butter-flavored coconut oil.
How to make mashed plantains
If you've made mashed potatoes, you'll notice that the steps here are pretty similar!
- Slice the plantains. Leave the peel on and slice the plantains crosswise into 3-4 chunks. Set a pot of water to boil.
- Boil plantains. Once the water's boiling, add the plantains and boil until done. (You'll know they're done if you pierce the flesh with a fork and it slides off easily.) Drain.
- Mash plantains. When the plantains are cool enough to handle, peel them. Add the flesh to a large bowl with the rest of the ingredients and mash it all together, adding a little more liquid to reach your desired consistency if needed.
How long does it take for plantains to boil?
For this recipe, you'll boil the plantains for 7 to 10 minutes.
The boiling time depends partially on the size of your plantains and their ripeness.
Green plantains, for the savory version of this recipe, tend to take a little longer to boil. You may need to stretch the boil time a little longer than 10 minutes, even!
Top Tips from Chelsea
Pick the right plantains. Green (unripe) plantains will work better for the savory version of mashed plantains, whereas yellow-brown (ripe) plantains will be better used in the sweet version!
Don't boil too long. You can overcook the plantains, which will make them dry and tough to work with. So set a timer while boiling and check them for doneness by piercing the flesh (not the peel) with a fork. If it slides right off, it's good to go.
FAQs
For this recipe, you'll boil the plantains for 7 to 10 minutes.
The boiling time depends partially on the size of your plantains and their ripeness - green (unripe) plantains tend to take a little longer to cook through.
In general, you don't have to be as discerning with plantains as you would with banans.
Plantains are really versatile!
While you might skip over green bananas, green plantains work excellently for savory recipes.
On the other hand, brown spots on plantains are a good thing, meaning more starch has converted to sugar and making them great for sweeter applications.
Yes! Swap the milk with canned coconut milk and use ghee or butter-flavored coconut oil in place of the butter.
After they boil! Boiling not only cooks the plantains, but makes it so much easier to peel.
More plantain recipes to try
I've enjoyed experimenting with gluten free plantain recipes over the years! For savory recipes, peek at:
- Plantain & Olive Beef Bowls
- Plantain Tortillas (Two Ways)
- Easy Plantain Patties
- Plantain Gnocchi with Savory Short Ribs
- Flourless Plantain Empanadas
Or use plantains for dessert, with my favorite 3 Ingredient Plantain Cake or a decadent Flourless Plantain Skillet Brownie!
Print📖 Recipe
Mashed Plantains-Sweet & Savory
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Nut free, Paleo, Vegetarian
Description
Incredibly simple and versatile, this gluten free recipe can be whipped up for a weeknight meal or made in bulk for meals throughout the week!
Even better: I've included both a sweet and savory option so you can use this recipe with unripe, green plantains and ripened yellow-brown plantains.
Ingredients
Savory Version
- 2 large plantains, preferably green or yellow
- ½ teaspoon salt
- ¼ cup butter or ghee, melted
- 1 clove garlic, minced (~1 teaspoon)
Sweeter Version
- 2 large plantains, preferably yellow or yellow-brown
- ½ teaspoon salt
- ¼ cup milk (or coconut milk for dairy free)
- ¼ + ⅛ teaspoon cinnamon
Instructions
- Boil water and prepare plantains. Fill a large pot ¾ full with water. Slice lengthwise down the peel of each plantain and chop each plantain horizontally into 3 or 4 chunks. No need to peel it now-it's significantly easier to peel after boiling!
- Boil plantians. Add the plantain chunks to the pot and bring the water to boiling. Boil for 7 to 10 minutes, until the flesh of the plantains can easily be pierced with a fork.
- Mash plantains. Use a slotted spoon to remove the plantain or drain. When cool enough to handle, pull the peels off and discard. Put the plantain in a large bowl, add the rest of the ingredients, and mash with a potato masher. Add more liquid (milk or butter) to get to your desired consistency. Salt to taste. Serve immediately.
Notes
- Don't bother to peel the plantains until after boiling - plantains are much harder to peel than bananas and boiling makes it easy!
- I recommend using green or yellow plantains for the savory version of this recipe, and yellow or yellow-brown plantains for the sweet version. Plantains naturally get sweeter as they ripen, making riper plantains great for a touch of sweetness!
Shaldeara Bailey says
Hello,
I have two questions, Can I use almond milk instead of coconut milk I am allergic to coconut?
Will it create the same consistency?
Also I read that it is better to boil the plantains with peel on, so its good sign when the skin turn black?
Should I boil them covered?
I attempted to make this and it was an epic fail, the consistency was terrible lol
Chelsea says
Hello! If you are making the sweeter version (the savory version doesn't use coconut milk), then yes, you can sub almond milk. However, you'll probably be able to taste the almond. I'd use oat milk for a more neutral taste.
The instructions do state to boil the plantains with the peel on - they're easier to peel that way! When I boil them, the skin doesn't turn black, so I'm not sure what that's about. Don't boil them covered, as the pot would have a tendency to boil over.
Softer plantains mash easier, so you could either wait for them to ripen a bit or just boil them a little longer, until they can be easily pierced with a fork so they mash easier. Then, just add more milk or ghee to reach your desired consistency - and keep mashing if you want them smoother! I'm not sure whether you thought the consistency was too chunky/too tough/too runny/etc., so it's hard for me to offer tips beyond that.
Tracie says
Delicious and easy! I made the savory version last week and enjoyed the heck out of it. I'm making it again tonight.
Chelsea says
Glad to hear it, Tracie! This is one of my faves. <3