He took red potatoes and boiled them with green plantains, to start, adding the plantains a few minutes after the potatoes because they don't take as long to cook. He said that they boil nicely, but they make weird black bubbles that are kind of alarming, though they drain away like any other boiling water.
While they were cooking, he sautéed peppers, onions and garlic.
Once everything was done, he mashed it all together with salt and pepper, and it was really amazing. The red potatoes already make a pretty smooth mash, but the plantains made it almost creamy, and gave it a little tang like they'd been made with buttermilk. The slight fruityness of it went really well with the citrus porkchops, and mellowed the onions and garlic so that all the flavors blended better than they do with just potatoes. And they tasted excellent with the citrusy meat-juice left in the roasting bag.