Again I bring you another one of my favorite side dishes. While these Garlic Mashed Potatoes may not be as sexy as last week’s Lettuce Wedges with Jalapeno Dressing, they are very versatile and compliment most hearty as well as delicate entrees. They work very well with anything from filet mignon to whole red snapper to grilled jerk chicken. The plantains bring a unique sweetened twist and added texture to this recipe. Last but not least, this side dish is very quick and easy to prepare, and after working hard on a complicated main dish, that can be very important. They just take a little elbow grease for the mashing.

INGREDIENTS:

• 2 very ripe (black) plantains, sliced in half lengthwise with skin left on
• 4 large cloves garlic, skin left on
• 4 large baking potatoes, peeled and cut into small golf ball sized pieces
• 2 tablespoons kosher salt, halved
• 4 tablespoons butter
• (+ or -) 1/2 cup whole milk
• 1/2 tablespoon fresh ground black pepper

PREPARATION:

1. Bring a large pot of water to a boil then add the potatoes and 1 tablespoon of the salt. Lower to a slow boil and cook until fork tender, about 10 minutes. Remove from heat. Next, drain the potatoes, discard the water and return the potatoes to the pot.

2. Meanwhile, preheat oven to 350°F. Place the plantains peel side down, onto a baking sheet. Place the garlic on the baking sheet as well and roast together for about 15 minutes or until both the plantain flesh and the garlic cloves are very soft. Remove from oven and allow everything to cool.

3. Add the butter, remaining salt and pepper to the pot of potatoes. Next, remove the plantain flesh from the peel and add this to the pot. Discard the peel. Then squeeze the garlic cloves from their skins and drop them into the pot as well, discarding the skin. Mash away and gradually add the milk and only as much as needed for your desired consistency. Taste and adjust with salt and pepper if needed.

Serves 4 – 6

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