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 (unripe) plantains tend to take a little longer to cook through.

What plantains should I pick for the recipe?

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.

Can I make this recipe dairy free?

Yes! Swap the milk with canned coconut milk and use ghee or butter-flavored coconut oil in place of the butter.

When do I peel the plantains?

After they boil! Boiling not only cooks the plantains, but makes it so much easier to peel.

Easy Mashed Plantains (Gluten Free)

Name: Mashed Plantains—Sweet & Savory
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 large plantains, preferably green or yellow; 1/2 teaspoon salt; 1/4 cup butter or ghee, melted; 1 clove garlic, minced (~1 teaspoon); 2 large plantains, preferably yellow or yellow-brown; 1/2 teaspoon salt; 1/4 cup milk (or coconut milk for dairy free); 1/4 + 1/8 teaspoon cinnamon

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

Units Scale

Savory Version

2 large plantains, preferably green or yellow
1/2 teaspoon salt
1/4 cup butter or ghee, melted
1 clove garlic, minced (~1 teaspoon)

Sweeter Version

2 large plantains, preferably yellow or yellow-brown
1/2 teaspoon salt
1/4 cup milk (or coconut milk for dairy free)
1/4 + 1/8 teaspoon cinnamon

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Instructions

Boil water and prepare plantains. Fill a large pot 3/4 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!