mangú

mashed green plantains — my favorite dominican breakfast

1 green plantain (unripe)
2 tablespoons butter, at room temperature
½ cup heavy cream or whole milk
Kosher salt
Pickled red onions

STEP 1
Using a sharp knife, cut vertically down the side of the plantain (do not cut too deeply; you just want to puncture the skin). Then use a dull knife to peel the skin back away from the flesh. The skin should then come easily off the entire plantain (if not, keep using the dull knife to push the skin away from the flesh). Cut the plantain into 2-inch chunks.

STEP 2
Fill a medium saucepan halfway with water and bring to a boil. Add the plantains chunks, a large pinch of kosher salt, and boil until they are tender and starting to fall apart, about 20-25 minutes. Take the plantains out of the water and place in a large mixing bowl. Reserve 1 cup of the plantain water.

STEP 3
Mash the plantains with fork, potato masher or electric beater. Add in the butter, cream (or milk), and ½ teaspoon of salt. Beat again and taste for seasoning. If you like a thick mangú, leave as is. If you want a thinner consistency, add a little of the plantain water, a couple tablespoons at a time, and beat again until smooth.

STEP 4
Eat immediately! Top with pickled red onions and serve alongside a fried egg, fried cheese, and fried salami AKA los tres golpes.