Garlic White Bean Whipped Potatoes

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Prep time

10 Min(s)

Total time

35 Min(s)

Yields

Ingredients

4 russet potatoes, peeled and cut into chunks
1 (15-ounce) can White Kidney Beans (Cannellini Beans)
1 cup soy milk
2 teaspoon minced garlic
2 tablespoons chopped chives
1 teaspoon soy sauce
1 teaspoon salt
1/2 teaspoon pepper
Butter to taste
Salt and pepper to taste

Featured Bean

White Kidney Bean (Cannellini)

Cooking Instructions

  1. Add the peeled and chopped potatoes to a pot of salted boiling water and cook until tender, about 20-25 minutes until a fork can easily puncture the potato.
  2. While the potatoes cook, sauté the minced garlic in a small pan over medium heat until golden.
  3. Add the canned beans plus juices to the pan with the garlic and saute for 10 minutes, stirring occasionally.
  4. Drain the cooked potatoes and return them to the pot.
  5. Add the sautéed beans, soy milk, and salt and pepper.
  6. Blend with an immersion blender or mash until smooth and creamy, adding extra soy milk if needed to reach desired consistency.
  7. Stir in chopped chives and serve warm.

Recipe by: Deanna Scheid, RDN

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