2) Stir in the stock and 240ml of the cream. Reduce the heat to medium-low and add the plantains. Simmer the mixture until the plantains are tender, about 5 to 8 minutes.
3) Add the remaining cream and the salt and pepper. Mash together until well combined. Transfer to a serving bowl and serve.
Cook's Note: Add a little more stock if the mash is too dry.