Potato & White Bean Mash

A bowl of potato and white bean mash with a spoon.

A soft and buttery mash made with potatoes and white beans

Course Side Dish

Cuisine Western

Keyword mashed potato

Prep Time 5

Cook Time 10

Total Time 15

Servings - 6 serves

Calories 185kcal

Author Lauren

Ingredients

2 tsp extra virgin olive oil
2 cloves garlic, minced
1 400g can of butter beans, or other white beans
400 g /14.1 oz potatoes, cut into 2.5cm/1 inch pieces, peeled or unpeeled (Note 2)
1/2 cup milk, low fat
2 tsp nutritional yeast
2 tbsp fresh chives

Cups - Metric

Instructions

Heat the extra virgin olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes while stirring, or until it becomes fragrant. Add the butter beans to the saucepan and cook for 1-2 minutes or until the beans are heated through. Remove the saucepan from the heat and set aside to cool slightly.
Pour the garlic bean mix into a food processor bowl, add 3 tablespoons of milk and blitz until thick and creamy. Or if using an immersion/stick blender, leave the garlic white beans mix in the saucepan, add 3 tablespoons of milk and blitz until smooth and creamy. Set the garlicky white beans aside.
Cut the potatoes into 1 inch cubes and add them to a microwave-safe container. Add just enough water to cover the base of the container. Heat in the microwave on high for 6-7 minutes or until the potato pieces are soft in the centre when pierced with a fork. I prefer to steam my potatoes in the microwave, as they keep more nutrients this way. Otherwise, add the potatoes to boiling water, reduce to a simmer and cook for 15 minutes or until very soft. Drain the potatoes.
Mash the potatoes with either a masher or a fork until they are creamy and fluffy.
Add the butter bean mash, fresh chives, nutritional yeast and the remaining milk to the potatoes. Stir the mashed potato and beans together until combined. If your potato and white bean mash is very thick, add a splash more milk and stir to mix.
Serve hot as a side to your main meal, or if you are making it ahead, store it in the fridge and heat it in the microwave just before serving.

Notes

Health benefits - Details regarding the health benefits of this potato and white bean mash, and it's ingredients are in the post above.
Potatoes - All-rounder potatoes are the best way to go:

- Australia – Sebago potatoes, or the “dirt-covered potatoes”, otherwise, Crème Royale potatoes (the white washed potatoes at supermarkets) will also work.
- US – Russet or Yukon Gold
- UK – Maris Piper or King Edward.

Storage - Will keep in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat:

- Microwave – Put the white bean mash into a microwave-safe container and heat it on high for 2-3 minutes or until it is hot. If it becomes too thick, add a splash of milk and give it a stir.
- Oven – Preheat oven to 180°C/350°F. Add the white bean mash into an oven-safe dish, add a splash of milk and cover. Warm in the oven for 25 minutes or until the mashed potatoes are hot (will depend on the size and shape of your baking dish).
- Defrosting - Will make the mash watery, but the water will dissipate after heating it in the microwave.

Vegan - Swap the milk for an unsweetned plant-based milk (preferably calcium fortified).
Food processor / blenders / beaters - I do not recommend using a beater, blender or food processor to mash the potatoes. These appliances will release the starch molecules in the potatoes, which will make your mash very gummy or gluey.
Smooth mash - If you want your mash to be super smooth, like at restaurants, you will need to push it through a fine sieve.
Nutrition - Calculated per serve, assuming 4 side serves.

Nutrition