Clipped this from a Bon Appetit a few issues back, and finally got around to trying it. Terrific! They suggest it goes best with roast pork or lamb, but it works with almost anything.

Mashed Plantains with Leeks and Fresh Herbs

7 cups water

1 cup chicken broth

4 unpeeled large semi-ripe plantains, ends trimmed, each cut crosswise into thirds

4 tbls unsalted butter, divided

2 tbls EVOO

1 large leek, white and pale green parts, finely chopped

2 tbls fresh thyme, minced

1 tbls Italian parsley, minced

1 cup sour cream

1 1/2 tsp ground cumin

2 tbls chopped pecans

Bring the water and broth to boil in a large heavy pot. Add plantains. Reduce heat to medium, cover, and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel) about 20 minutes. Draink, reserving 1 cup cooking liquid.

Cool plantians ten minutes. Remove peel using hands or small lparing knife. Transfer plantains to a large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantians until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.

Melt 2 tbls butter with olive oil in medium skilled over medium heat. Add leeks and saute until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend.

Mix sour cream and cumin into hot plantians. Season with salt & pepper. Cut 2 tbls butter into small cubes. Scatter butter and pecans over; serve.