Plantain Mashed Potatoes
Plantain Mashed Potatoes

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, plantain mashed potatoes. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Plantain Mashed Potatoes is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Plantain Mashed Potatoes is something that I’ve loved my whole life.

Mashed Plantains are a tasty twist on a mash potato recipe, and it's my go-to recipe for green, unripe plantains. If you're in a potato rut. Mashed potatoes are amazing but I doubt you'd say the same after you taste this delicious and rich MASHED PLANTAIN BALLS.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook plantain mashed potatoes using 4 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Plantain Mashed Potatoes:
  1. Take 5 Plantains
  2. Take to taste Chives
  3. Make ready to taste Sea Salt
  4. Take Coconut milk until creamy

Mashed Plantains (Sweet or Savory) - Whether you have green plantains or yellow-brown plantains, this is the perfect healthy. The Best Mashed Plantains Recipes on Yummly Mashed Plantain Buddha Bowls, Caribbean Barbecued Pork Chops, Gallo Pinto Con Platanos Fritos. You will not miss mashed potatoes any more! (As an aside, kufu is the same dish made with ripe plantains.

Steps to make Plantain Mashed Potatoes:
  1. Cut and boil
  2. Peel the skin and place back in to pot and mash
  3. Add seasoning to your liking

It has a very different flavor, but worth a try if you're like me and are on a plantain kick! The plantain's dense texture makes this a particularly hearty side dish. Our version is a rather coarse mash - like extra heavy duty mashed. Mashed green plantains form the base of these West-African-inspired crab cakes, while fonio—a variety of millet—gives them a satisfyingly crisp crust. Think of cooking plantains as you would potatoes.

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