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 Industry

Premium Photo | Pile of white beans on white table.

Adapted from Spilling the Beans

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