Jodi
I recently posted my ultra-low carb faux mashed potatoes. You will notice quite a bit of similarities in this recipe.
As many of you know, we grow some serious plantain tree varieties on our property.
It is with that I bring you mashed potatoes with green plantains as a substitute. It also goes great with Shepard’s Pie.
While this faux version is carb-filled, it is free of any anti-nutrients (like glycoalkaloid saponins) that can be found in white potatoes, which may adversely affect intestinal permeability and aggravate inflammatory bowel diseases (ulcerative colitis, Crohn’s disease and irritable bowel syndrome).
Instead, this recipe is filled with green plantain, resistant starch goodness.
Here is a video highlighting the importance of resistant starch (which is found in green plantains)
Trust me with this recipe version – just like with the ultra-low carb mashed potato recipe – you won’t know the difference! Homemade mashed potatoes have never tasted so delicious, well except for when they are the ultra-low carb version).
Ingredients:
- 2 lbs of green plantains
- 1 stick of butter (can use lactose-free)
- ½ c heavy cream (we use whipping cream)
*for lactose free you can substitute coconut cream. We use this brand from Auto Mercado since it only has two ingredients: coconut and water. No preservatives or gum thickeners. Place your can of coconut milk in the fridge over night and scrap off the harden cream to use as a replacement in this recipe).
Directions:
Chop the ends off the plantains and cut them vertically in half.
Work your thumb under the skin to peel the meat out.
Place the peeled and cut plantains into a medium saucepan. Add cold water to the pan until the plantains are covered by at least an inch.
Add a half teaspoon of salt to the water and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
While the plantains are boiling, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
When the plantains are done, drain the water and place the steaming hot plantains into a large bowl. Pour the heated cream and melted butter over the plantains. Mash with a potato masher
or use an immersion blender to mix in the cream, butter, and salt and pepper (you can also add garlic, onion powder, or rosemary). Then use a strong wooden spoon to beat further. If needed (if you desire more creaminess) add more milk (can be regular milk) and beat until they are smooth. Don’t over-beat the plantains or they will end up gluey.
Garnish with chives or parsley, and serve hot with pats of butter.
Recipe Card
Creamy Homemade Paleo Mashed Potatoes!!! (faux recipe)
Ingredients:
- 2 lbs of green plantains
- 1 stick of butter (can use lactose-free)
- ½ c heavy cream
(we use whipping cream, for lactose free you can substitute coconut cream. We use this brand from Auto Mercado since it only has two ingredients: coconut and water. No preservatives or gum thickeners. Place you can of coconut milk in the fridge over night and scrap off the harden cream to use as a replacement in this recipe).
- Salt & pepper to taste
Directions:
- Chop the ends off the plantains and cut them vertically in half.
- Work your thumb under the skin to peel the meat out.
- Place the peeled and cut plantains into a medium saucepan. Add cold water to the pan until the plantains are covered by at least an inch. Add a half teaspoon of salt to the water and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
- While the plantains are boiling, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
- When the plantains are done, drain the water and place the steaming hot plantains into a large bowl. Pour the heated cream and melted butter over the plantains. Mash with a potato masher or use an immersion blender to mix in the cream, butter, and salt and pepper (you can also add garlic, onion powder, or rosemary). Then use a strong wooden spoon to beat further. If needed (if you desire more creaminess) add more milk (can be regular milk) and beat until they are smooth. Don’t over-beat the plantains or they will end up gluey.
- Garnish with chives or parsley, and serve hot with pats of butter.
