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White Bean Mashed Potatoes

serves 6

You can vary this dish by using different types of potatoes.


Crème Fraîche Mashed Potatoes | Love and Olive Oil

Ingredients:

2 lb. (1 kg) potatoes , diced

2 cups canned white beans, drained and rinsed

½ cup milk or cream

¼ cup butter (or to taste) 

Salt and pepper to taste




Directions:

Cover the potatoes with water in a large pot and bring to a boil.


Cook for about 15 minutes


Drain and add the beans, milk, butter, salt and pepper.


Mash with a potato masher until it’s as smooth as you like.


Enjoy!




Notes:

  • It’s time-saving to leave the potato skin on when you make this dish.  Peel only if you wish.

  • Russet potatoes are the ones that look “dusty”.   They will soak up more butter and milk than other types of potatoes (e.g Yukon Gold that naturally taste buttery.)

  • Canned beans mash more easily than simmered dry beans.  If you want to cook your own beans, add a clove of garlic to the water and overcook them so they will mash easily by hand.  You can also use a food processor to mash them.

  • Substitute olive oil for some or part of the butter

  • Add finely chopped and parsley when you mash the potatoes for extra flavour and colour


Assorted Potatoes Isolated – Prepared Food Photos | The Stock Photography Site For The Food IndustryPremium Photo | Pile of white beans on white table.




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Adapted from Spilling the Beans
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