Ingredients
Coarse salt
1 ripe plantain (10 ounces), peeled, deveined, and cut into 4-inch pieces
1 tablespoon unsalted butter, chilled and cut into small pieces
1 tablespoon heavy cream, warmed
Preparation
Fill a small pot with water and a pinch of salt; bring to a boil. Add plantain and cook until soft, 3 to 5 minutes. Drain and immediately transfer to a ricer set over the bowl of an electric mixer and rice. Transfer bowl to mixer fitted with the paddle attachment and add butter; beat in butter. Slowly stir in cream. Season with salt and serve immediately.
