Back in September, I made a casserole that was topped with mashed potatoes. It's the first time I made mashed potatoes with beans and they turned out so creamy, I figured, why not enjoy them on their own? Also, for me, Thanksgiving hasn't happened until you've eaten mashed potatoes.
Serves: 4-6 | Time: 30 min
Changes: no casserole steps; fewer potatoes
Ingredients
5 large Russet #potatoes, scrubbed, peeled and diced
1 14-ounce can white #beans, rinsed
2 tbsp vegan butter
1/2 cup almond milk
1 tbsp salt
Instructions
Place potatoes and water in large pot on stove and bring to a boil. Boil for 15 minutes. Drain and let cool for a minute or two.
Add your beans and 1/2 cup milk into high-powered blender and blend until smooth.
Pour bean mixture into a large mixing bowl. Add drained potatoes, 2 tablespoons vegan butter, and 1 tablespoon salt to large bowl as well.
Beat potatoes with hand mixer (or by hand) until all potato ingredients are fully incorporated. Should be thick but creamy potatoes. Taste to see if need more salt, or add more milk if too thick.
Enjoy on their own or with some gravy or stew!
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