White Bean, Vegetable, and Potato Mash

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

Saute onion  and carrot in oil at medium until softned, 6 to 8 minutes.mash 001

Add potatoes and white beans and cover with water by 2 inches. Season generously with salt.mash 002

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.mash 003

Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper.mash 004Result:  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.mash 005


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