Mashed Plantains with Bacon and Onions

1. 1

   Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end.

2. 2

   Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes.

3. 3

   (This makes peel easier to remove.)

4. 4

   Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces.

5. 5

   Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.

6. 6

   While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes.

7. 7

   Add onion and cook, stirring, until softened and browned, about 10 minutes.

8. 8

   Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled).

9. 9

   Remove from heat and keep warm, covered.

10. 10

    Drain plantains in a colander and return to saucepan.

11. 11

    Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter.

12. 12

    Sprinkle reserved bacon and onion on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.