Mashed Plantains (Machuca de Platano)

• 3 large yellow plantains, peeled and cut into 1-inch chunks
• 1 1/2 cups water
• 2 to 3 jalapenosstemmed, seeded and finely chopped
• 2 garlic cloves, minced
• 3 tablespoons unsalted butter
• 1 medium white onion, coarsely chopped
• Salt

1. Put the plantains and water in a medium saucepan and bring to a boil.
2. Cover and cook over low heat until the plantains are just tender when pierced with a fork, about 10 minutes.
3. Uncover and cook over moderate heat until most of the water has been absorbed and the plantains are completely tender, 10 to 15 minutes longer; don't let the plantains burn.
4. Using a potato masher, mash the plantains in the saucepan until a slightly chunky puree forms; add a few tablespoons of water if the mixture is too stiff.
5. In a mortar or using the side of a chef's knife, mash the jalapenos and garlic to a coarse paste.
6. Melt the butter in a small skillet.
7. Add the jalapeno paste and cook over moderately high heat until fragrant and just beginning to brown, about 2 minutes.
8. Add the onion and cook until softened, about 5 minutes.
9. Add the seasoning mixture to the mashed plantains and cook, stirring, until heated through.
10. Season with salt and serve.

yellow plantains, water, garlic, unsalted butter, white onion, salt

Taken from www.foodandwine.com/recipes/mashed-plantains-machuca-de-platano (may not work)