Ingredients

• 1 onion, minced
• 1 tablespoon garlic, minced
• 6 to 8 slices bacon, minced
• 1/2 cup chicken stock
• 1 1/4 cups heavy cream
• 4 to 5 ripe plantains, roughly chopped
• 1 teaspoons salt
• 1 teaspoon coarse ground black pepper

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Instructions

1. Heat a Dutch oven over medium-high heat and add the onion, garlic and bacon. Cook until the bacon is crisp, about 12 to 15 minutes. Stir in the stock and 1 cup of the heavy cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes. Add the remaining 1/4 cup of heavy cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.
2. *Cook's Note: Add a little more stock if the mash is too dry.