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Ingredients35 m servings 323 cals
Original recipe yields 2 servings
- Place plantains in a large pot and cover with water and salt. Bring to a boil; cook until plantains can be easily pierced with a fork, 10 to 15 minutes. Drain plantains and cut lengthwise to remove veins; cut into smaller pieces.
- Place plantains, butter, milk, nutmeg, and white pepper in a food processor and pulse until creamy. Sprinkle cheese on top.
- Cook's Note:
- Although the original recipe calls for heavy cream, I like to use regular 1% milk to make it lighter. It tasted just as good and is much healthier, too!
Per Serving: 323 calories; 10.8 g fat; 58.8 g carbohydrates; 4.4 g protein; 28 mg cholesterol; 1267 mg sodium. Full nutrition