Sensational Sides: Mashed Plantains
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While on vacation in the Dominican Republic a few weeks ago, I was lucky enough to have time for a leisurely breakfast each day featuring a Dominican classic: mangu. Mangu is mashed plantains with butter or olive oil and can be served plain or, as I often ate it, with fried cheese. Back at home and craving mangu once again, but with very little time to make breakfast in the morning, I decided to turn it into a side dish for dinner. In keeping with the flavors I missed from my trip, I made Camarones al Ajillo or Shrimp with Garlic to serve atop the mangu.
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Put a few slits in each plantain skin, then boil them for about 15 minutes in a large pot until the skins start to open and the plantain is exposed.
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Once they're ready, the skin will peel off easily.
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Remove the plantains from their skins but don't throw out the cooking water just yet.
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Mash the plantains and slowly add the reserved cooking water until you create a smooth texture. Add a few tablespoons of butter and mix in.
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Top with shrimp, fish or even pork, and you'll have a filling Dominican-inspired dinner.
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