Mashed Plantains with Bacon and Onions

• 2 green plantains (1 1/2 pound total)
• 1 1/2 teaspoons salt
• 1/2 lb bacon, chopped (6 slices)
• 1 cup chopped onion (1 medium)
• 1 1/2 cups whole milk
• 1/2 teaspoon black pepper
• 1/2 stick (1/4 cup) unsalted butter

1. Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end.
2. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes.
3. (This makes peel easier to remove.)
4. Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces.
5. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.
6. While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes.
7. Add onion and cook, stirring, until softened and browned, about 10 minutes.
8. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled).
9. Remove from heat and keep warm, covered.
10. Drain plantains in a colander and return to saucepan.
11. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter.
12. Sprinkle reserved bacon and onion on top.

green plantains, salt, bacon, onion, milk, black pepper, butter

Taken from www.epicurious.com/recipes/food/views/mashed-plantains-with-bacon-and-onions-109228 (may not work)