White Bean Mashed Potatoes

serves 6

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

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

 

Adapted from Spilling the Beans