Latin Twist: Sweet Plantain Mashed Potatoes

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In thinking about the next big holiday, we  Small Bites bloggers got together to share our tips, published here!  My advice for Thanksgiving? Try something new! This recipe is a perfect one for mixing tradition with innovation, mis amigos  which was my tip for the Thanksgiving blog (I also shared a recipe for Pear Rioja Salsa!).

After trying sweet plantain mashed potatoes, my friend Elinor said, “I’m totally making these for Thanksgiving!” She added,  “the thyme and honey bring out the buttery flavor in these sweet plantain mashed potatoes!”

Sweet Plantain Mashed Potatoes Sweet Plantain Mashed Potatoes with Roasted Cornish Game Hen

Another friend, Pam, suggested that this is a good way for people who are ol’ mashed potato fans but new to the sweet plantain world to get acclimated. That, mis amigos, was music to my ears! ¡Buen provecho! Enjoy!

Latin Twist: Sweet Plantain Mashed Potatoes

Yield: Makes about 4 servings

Comforting with the perfect amount of sweet plantain and honey sweetness, along with the slight kiss of thyme, this side dish is perfect with roast turkey or chicken--or even as a side dish, served with your favorite vegetable!

Ingredients

  • 3 ripe plantains (they should be predominantly black!), cut into 1/2-inch chunks
  • 6 to 8 new potatoes, cut into 1/2-inch chunks
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 3 tablespoons cream
  • 3/4 cup whole pecans

Instructions

  1. Place the plantains and potatoes in a large stock pot.
  2. Cover with plenty of water, and heat over medium heat.
  3. Let boil for 20 minutes or until softened.
  4. Meanwhile use a French knife or food processor to coarsely chop the pecans into smaller pieces (be careful not to cut them too small; you don’t want to purée them).
  5. After 20 minutes, remove the plantains and potatoes from heat and add the butter, honey, cream and pecans.
  6. Use a potato masher to blend everything together until combined; it will have a chunky consistency. Cover with foil until ready to serve!
  7. They can also be prepped ahead and then heated in the oven or on stove top in a bain marie.
http://food.lohudblogs.com/2014/11/07/latin-twist-sweet-plantain-mashed-potatoes/

 

 

 

 

 

 

 

 

 

Sweet Plantain Mashed Potatoes

Ingredients:

3 ripe plantains (they should be predominantly black!), cut into 1/2-inch chunks
6 to 8 new potatoes, cut into 1/2-inch chunks
3 tablespoons unsalted butter
1 tablespoon honey
3 tablespoons cream
3/4 cup whole pecans

Instructions:

Place the plantains and potatoes in a large stock pot.
Cover with plenty of water, and heat over medium heat.
Let boil for 20 minutes or until softened.
Meanwhile use a French knife or food processor to coarsely chop the pecans into smaller pieces (be careful not to cut them too small; you don’t want to purée them).
After 20 minutes, remove the plantains and potatoes from heat and add the butter, honey, cream and pecans.

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

4 Comments

  1. Fried Plantains have always been one of my favorite foods, especially when they are nice and crispy. This recipe is very appealing, I will definitely have to try it out. Thanks for posting.

  2. Fried Plantains have always been one of my favorite foods, especially when they are nice and crispy. This recipe is very appealing, I will definitely have to try it out. Thanks for posting.

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