Steps
- Peel and quarter 2 green plantains. Cover with water in a pot, season with salt, and boil for 15-25 minutes, until very tender.
- Drain and mash immediately until smooth. Beat in ¼ cup plus 2 tablespoons of salted butter and gradually add 1 cup of room-temperature water until creamy. Season with salt.
- Heat 2 tablespoons of olive oil in a skillet over low heat. Stir in 2 large sliced red onions until warmed but still crisp.
- Add 1 tablespoon of apple cider vinegar and salt; heat through and spoon over the plantain mash.