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Mashed Plantains

You will need sweet, fully ripened plantains (platanos maduros, in Spanish) for this Cuban-inspired side dish. They are soft, with peels that are mostly brown or black. Plantains are available in Latin-American markets and many grocery stores.

  • Prep:
  • Total Time:
  • Servings: 4
Mashed Plantains

Photography: David Matheson

Source: Martha Stewart Living, May Spring 2004


  • 2 fully ripe plantains, peeled and halved lengthwise
  • 1/2 teaspoon coarse salt
  • Pinch of cayenne pepper, or more to taste
  • 1 tablespoon olive oil
  • Juice of 1/2 lime


  1. Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.

  2. Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.

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