Instead of traditional mashed potatoes I added puréed white kidney beans and roasted garlic to this potato dish. It’s delicious and a nice change from the standard recipes. The evaporated milk substitutes for the butter or cream normally used.
1. Preheat the oven to 450°F. Slice the top off the head of garlic to expose the tops of the cloves. Rub with a little vegetable oil. Wrap the head in foil and bake for 20 minutes.
2. Place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and cook for 15 minutes or until tender.
3. Meanwhile, lightly coat a nonstick skillet with cooking spray add the oil and set over medium-high heat. Add the onion and sauté for 5 minutes or until tender.
4. Drain the cooked potatoes and return to the pot. Squeeze the roasted garlic out of the skins and add to the potatoes. Add the sautéed onion to the potatoes and mash with a potato masher.
5. Combine the kidney beans, evaporated milk, olive oil, salt and pepper in the bowl of a food processor. Purée, then add to the mashed potatoes. If desired, return the potato mixture to the stovetop and heat gently. Garnish with parsley and serve.
1 head of garlic
1 lb Yukon Gold potatoes, peeled and quartered
1 tsp vegetable oil
1 cup chopped red onion
1 cup canned white kidney beans, drained and rinsed
3 Tbsp canned evaporated milk (2%)
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
3 Tbsp chopped fresh parsley or basil
Nutritional Analysis per Serving
Protein 7.5 g
Fat 9 g
Saturated Fat 1.3 g
Carbohydrates 37 g
Cholesterol 2 mg
Sodium 189 mg
Fiber 4.7 g
Prep Time: 5 minutes
Cook Time: 20 minutes
Make Ahead: Can be prepared up to a day in advance, then gently reheated on top of the stove.
Nutrition Watch: White kidney beans are a very good source of thiamin (vitamin B1).