Ingredients
Method
1) Heat a Dutch oven, or a large saucepan with a closely-fitting lid, over a medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes.
2) Stir in the stock and 240ml of the cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes.
3) Add the remaining cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.
Cook's Note: Add a little more stock if the mash is too dry.
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Overall Rating:
4.40
(19)
