Creamy Mashed Green Plantains with Sautéed Red Onions

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A beloved Dominican breakfast classic, creamy mashed green plantains are boiled until tender, mashed with butter and milk for a rich, velvety texture, and topped with tangy sautéed red onions in vinegar. Traditionally served alongside fried eggs, white cheese, and pan-fried salami for the famous 'three strikes' breakfast of the Dominican Republic.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 5 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 14 gSugar
• 3 gProtein
• 640 mgSodium
• 620 mgPotassium
• 45 mgCalcium
• 1 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the Plantains

• 4 large very green (unripe) plantains, peeled and cut into 1-inch thick rounds
• 6 cups water
• 2 tablespoons unsalted butter
• 1/4 cup whole milk or evaporated milk
• 1 teaspoon kosher salt
• 1 clove garlic, smashed (optional)

For the Sautéed Red Onions

• 1 large red onion, thinly sliced into half moons
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt
• Freshly ground black pepper to taste

Directions

1. Place the plantain rounds in a large pot and cover with cold water. Add 1 teaspoon of salt and the smashed garlic clove, then bring to a boil over medium-high heat. Reduce heat and simmer for 20-25 minutes until the plantains are fork-tender and easily pierced through.
2. Reserve 1/2 cup of the cooking water, then drain the plantains well and return them to the warm pot. Remove and discard the garlic.
3. Mash the plantains with a potato masher or hand masher, gradually adding the butter and warm milk until smooth and creamy. Add splashes of the reserved cooking water as needed to reach a smooth, spoonable consistency (avoid overmixing which can make it gummy). Season with salt to taste and keep warm, covering the pot with a lid.
4. While the plantains finish mashing, heat olive oil in a medium skillet over medium heat. Add the sliced red onions and cook for 3-4 minutes until they begin to soften and turn translucent.
5. Sprinkle the onions with sugar and salt, then pour in the vinegar. Stir well and cook for another 2-3 minutes until the vinegar reduces slightly and the onions are tender but still have a bit of bite. Season with black pepper.
6. Spoon the warm mashed plantains onto plates and create a well in the center. Pile the sautéed onions with their pan juices into the well. Serve immediately as a side or alongside fried eggs, queso frito (fried white cheese), and salami frito for a classic Dominican breakfast.

Cook’s Notes

• Plantains must be very green with little to no yellow color or black spots; ripe plantains will turn sweet and mushy, ruining the savory character of the dish.
• Use a traditional Dominican pilón (wooden mortar and pestle) for the most authentic texture, slightly chunky rather than ultra-smooth.
• The reserved plantain water is liquid gold for adjusting consistency and flavor; add it tablespoon by tablespoon rather than more milk if it gets too thin.
• For the full Dominican experience, top with queso frito (sliced queso blanco pan-fried in oil) and serve with huevo frito and salami frito, creating the iconic 'Los Tres Golpes' meal.
• Don't skip the vinegar step on the onions; the bright acidity cuts through the rich, buttery plantains and provides the signature tangy contrast.

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