This mofongo is what made me want to host a Puerto Rican Sunday Supper at Little Goat! Our version is a bit different than traditional as we like to use ripe plantains and really celebrate their sweetness. We also add in garlic mashed potatoes with cream and butter…why? Because the result is creamy and delicious. Try as a new side dish instead of classic mashed potatoes… you won’t go just potato again!
Yield: 4 servings
2 lbs Yukon Gold Potatoes
3 Very Ripe Yellow Plantains
1 ½ cups Heavy Cream
5 Garlic Cloves, minced
¼ cup Butter
½ cup Spanish Onion, diced
1 Tbsp Salt
Fryer Oil, such as canola or soybean
- In a small pot add potatoes with skin on and cover with cold water. Bring to a boil and cook until fork tender, about 40 minutes.
- While potatoes cook add ¼ cup butter and 2 tablespoons of minced garlic to another pot. Cook for 5 minutes. Add cream, salt and allow to heat through.
- Place a small sauté pan over medium-high heat. Add a small amount of oil and sauté diced onion and remaining garlic until tender. Set aside to add to mashed plantains.
To fry plantains:
- In a medium pot add enough canola or soybean oil to fill 3 inches. Using a candy thermometer to gauge the temperature bring the oil to 350 degrees.
- Peel plantains and slice in half across and then again lengthwise so the oil will completely cover them. Fry plantain pieces until medium brown, about 5-7 minutes. Plantains should mash as easily as cooked potatoes.
- Mash potatoes and all of the cream, butter and garlic mix together. Mash plantains separately and add sauted onion and garlic.
- Combine the two and mix well. Salt to taste.