In a large pot, add the potato and plantain chunks. Cover them with water and bring to a boil.

Boil for about 15-20 minutes until fork-tender.

Using a colander, drain the potatoes and plantains.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent.

In a mixing bowl, combine the drained potatoes and plantains. Mash them together until smooth.

Stir in the sautéed onion and garlic along with the chicken broth.

Add salt and pepper to the mixture, adjusting to taste.

Transfer the Trifongo to a serving dish and enjoy warm.