When is the last time you made mashed potatoes without entire spoonfuls of butter? Usually, a butter-free potato mash is out of the question or, at the very least, not very delicious. This recipes uses creamy white beans to add a silky texture to the mash, along with a unique flavor. Not only that, the beans serve to double the amount of protein compared with traditional mashed potato recipes. Try mixing up the flavors by adding more steamed and mashed vegetables, like carrots and parsnips, to the mixture.
- 1 tablespoon extra-virgin olive oil
- 1 head garlic, pointed end cut off
- 5 large Yukon Gold potatoes, peeled, washed, and cubed
- 1½ cups (¾ of a 15-ounce can) cannellini beans, drained and mashed
- 1 teaspoon onion powder
- ½ teaspoon salt
- Preheat the oven to 375°F. Drizzle olive oil over the cut end of the garlic head, wrap completely with foil, and roast in the oven for 30 minutes, or until the cloves are soft enough to squeeze out of its skin.
- While the garlic is roasting, prepare the potatoes and beans. Boil the potatoes in salted water until they’re fork tender. While the potatoes are boiling, use a potato masher to mash the beans in a large mixing bowl.
- When the potatoes are ready, add them to the mixing bowl and mash together with the beans, roasted garlic, and onion salt until it reaches your desired consistency.
- Salt to taste and serve.
Ready in about 45-60 minutes
Makes 6-8 servings