Directions

  1. Add potatoes and plantains to medium saucepan. Cover with water. Stir in olive oil and maple syrup; bring to a gentle boil.
  2. Cook for 20 minutes or until tender, adding spinach in the last minute of cooking to wilt. Drain reserving 1/3 cup cooking liquid.
  3. Add plantain and potato mixture and reserved cooking liquid back to hot saucepan. Mash with a masher tool or the back of a fork until smooth and creamy. Mix in dried basil and season with salt and pepper.