Mofongo Popular: Creamy Green Plantain Mash with Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A traditional Puerto Rican side dish featuring mashed green plantains infused with garlic and herbs, creating a velvety texture that complements any main course perfectly. This puerto rican-inspired vegetarian (vegetarian) ready in about 35 minutes pairs olive oil, minced garlic cloves, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, peeled and cut into 1-inch chunks green plantains (unripe)
• 2 tbsp olive oil
• 4, minced garlic cloves
• 1/4 cup chicken broth
• 1/2 tsp salt
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Place 2 lbs peeled and cut green plantain chunks in a large pot, cover with water, and bring to a rolling boil over high heat. Cook for 15-20 minutes until fork-tender, then drain thoroughly in a colander.
2. Step 2: Heat 2 tbsp olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and cook for 2 minutes until golden and fragrant, then transfer to a bowl and set aside.
3. Step 3: Return the drained plantains to the pot. Add 1/4 cup chicken broth and 1/2 tsp salt. Mash vigorously with a potato masher until smooth and creamy, adding up to 2 tbsp more broth if too dry.
4. Step 4: Stir in the cooked garlic and oil mixture along with 1/4 cup chopped fresh parsley. Cook for 1 minute, stirring constantly, until parsley wilts and flavors meld. Serve warm immediately.