Ingredients for 4 servings:
1. 7 cups water
2. 1 cup low sodium chicken broth
3. 2 large unpeeled semi-ripe plantains, ends trimmed, each cut cross-wise into thirds (yellow with black)
4. 1/2 tablespoon unsalted butter
5. 1 tablespoon extra virgin olive oil
6. 1/2 large leek, finely chopped (white and pale green parts only)
7. 4 teaspoons fresh thyme, minced
8. 2 teaspoons fresh Italian parsley, minced
9. 1/4 cup sour cream
10. 1 tablespoon ground cumin
11. 1 tablespoon chopped pecans
12. 1 tablespoon butter
1. Bring 7 cups water and broth to boil in heavy, large pot. Add plantains. Reduce heat to medium, cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid by tablespoonfuls to thin mixture, if desired. Set aside.
2. Melt butter with olive oil in medium nonstick skillet over medium heat. Add leek and sauté until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let stand at room temperature. Microwave on high until heated through before continuing.).
3. Mix sour cream and cumin into hot plantains. Season with salt and pepper. If using last tablespoon of butter, cut into small cubes. Scatter butter and pecans over; serve.