Name: Creamy Mashed Green Plantains with Sautu00e9ed Red Onions
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 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); 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

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.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Servings4

Yield4 servings

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

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.
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.
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.
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.
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.
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.