Roasted Garlic White Bean & Potato Mash

November 21, 2018

 

 

Thanksgiving has always been one of my absolute favorite holidays. Maybe its the comfort and warmth of coming together with family, friends, and loved ones to celebrate what we have to be grateful for in our lives, or maybe its the vast array of delicious and cozy fall foods we get to enjoy at the holiday table! Probably a combination of the two :) 

 

I've been the one to plan and execute the Thanksgiving spread for my family for the last several years, and look forward to it every time. I guess that's what happens when you decide to become a chef - you transform into your family's private caterer for every holiday! I can't complain though, as I truly love it, and nothing brings me greater joy then working hard to create delicious and satisfying dishes for my whole family to come together and enjoy on this special day. 

 

What really makes Thanksgiving wonderful, aside from the Tofurkeys of course, is all of the delicious side dishes! This Roasted Garlic White Bean & Potato Mash is one of my absolute favorites. The complex caramelized flavors of the roasted garlic with the rich mashed potatoes, enhanced with the creamy consistency, and added protein and fiber from the white beans - this really is the perfect side dish. 

 

 

Roasted Garlic White Bean & Potato Mash

yields 6 servings 

 

2 heads garlic
5 large Yukon gold potatoes
1 15 oz can cooked white beans (I like butter beans)
2 Tb olive oil
1/4 cup unsweetened plain almond milk
1 tsp salt
Freshly ground black pepper, to taste
1/2 tablespoon chopped scallions or chives, for garnish

 

Begin by roasting your garlic. Slice off the very top of your garlic head, wrap in foil, and roast at 425 for 40 minutes to an hour. To test if the garlic is done, gently squeeze it. If it is very soft, it is finished cooking. Unwrap and leave to cool while you prepare the rest of the dish. Beware that it will be very hot when pulled from the oven.


Wash potatoes well, chop into large chunks, and place into a large pot. I prefer to leave the skin on, but you can peel if desired.

 

Fill pot with cool water until potatoes are covered by about 2 inches. Bring to a boil, lower to medium-high heat, and cook for about 20 minutes until fork tender. Drain potatoes and place in a large bowl.

 

Meanwhile, in a food processor, process drained and rinsed beans until mostly smooth. Add some water or almond milk if liquid is needed.

 

After cooling potatoes for a few minutes, empty the potatoes into a large bowl, and using a potato masher or the back of a large spoon or fork, mash until mostly smooth with some texture remaining.

 

When roasted garlic is cool, gently squeeze out all the pulp from the skin into your bowl with the potatoes. Be careful because the pulp may still be quite hot. 


Next add the milk, oil and beans, and keep mashing until desired texture is reached. Add salt and pepper, and season to taste. Garnish with chives and serve warm. 

 

 

 

 

 

 

 

 

 

 

 

 

 

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