Rinse the plantains. Cut off both ends. Make a shallow lengthwise slit through the skin and peel. If plantains are very ripe and sticky, you can slice them into 1-inch rounds to make peeling easier.

Boil

Place peeled plantains in a medium saucepan and add enough water to cover them (about 4 cups). Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until plantains are very tender when pierced with a fork, about 12–15 minutes for ripe plantains.

Drain and mash

Drain the plantains well and return them to the warm pan. Use a potato masher or fork to roughly mash the plantains while they are hot.

Add butter and milk

Add 2 tbsp butter and 1 cup warm milk to the mashed plantains. Stir and mash until smooth and creamy. Adjust the texture by adding up to 2 more tablespoons of milk if you prefer a looser mash.

Season

Stir in 1 tsp freshly ground black pepper and taste for salt; add more salt if needed (about 1/4–1/2 tsp more). Keep the mash warm over very low heat for 1–2 minutes, stirring frequently so it doesn't stick.

Optional flavorings / garnish

Garlic oil (optional)

In a small skillet, warm 1 tsp olive oil over low heat and add 1 tsp minced garlic. Cook gently until fragrant (30–45 seconds) but not browned. Stir this into the mashed plantains for a mild garlic note.

Finish and serve

Transfer mashed plantains to a serving bowl. Sprinkle with chopped cilantro or parsley and crumbled queso fresco or feta if using. Serve with lime wedges on the side to brighten the flavor.