I found this recipe in the new Martha Stewart “Meatless” cookbook which has a lot of great recipe ideas. I changed it a bit, but its essentially the same – a great way to enjoy mashed potatoes that I’ve recommended to family who are cutting back on some types of carbs for health reasons. And I love any excuse to eat beans!
White Bean, Vegetable, and Potato Mash
1 onion, chopped
4 cloves garlic, roughly chopped
1 carrot, peeled and thinly sliced
6 large potatoes (aprx. 2 pounds?), peeled and cut into 1-inch chunks
2 cups cooked white beans, drained (equivalent to one 16-ounce can)
salt and freshly ground pepper
Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper.Result: This was really good – I will make it again, and probably add beans to my mashed potatoes most of the time – they add a creamy rich taste without adding butter or milk! We had them with sausage and braised cabbage.