Creamy White Bean and Vegetable Mash
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Whole Living, 11 November 2011
- Yield Serves 6
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 2 cups cooked white beans, drained (equivalent to one 16-ounce can)
- Coarse salt and freshly ground pepper
Directions
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Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
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Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.
I made this recipe at Christmas for my family and everyone loved it. Now it's January and had left my magazine with the recipe in it in Florida. I went on your website to find it. Thank goodness it was there. I am making it today. I love your magazine.