Veteran – White Bean & Veggie Mashed Potatoes

Many people know that I love POTATOES….especially MASHED POTATOES.  And I have found my new favorite recipe!  Who would have thought, veggies and beans would make mashed potatoes taste SO good!  You have to try this.  One of my favorite ways to eat this recipe is with the LENTIL LOAF I recently posted (recipe found here).



White Bean & Veggie Mashed Potatoes



1 onion, chopped

1 celery stalk, thinly sliced

1 carrot, peeled and thinly sliced

2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks

10 oz Can of White Beans, rinsed and drained


Saute onion, celery and carrot in a medium saucepan until translucent.  You can saute them in WATER, or 2 TBS Olive Oil if you are okay with the added fat (note = you will drain the liquid so most of the oil will be drained).  Stirring frequently, 6-8 minutes.  Add potatoes and white beans and cover with water by 2 inches.  Bring to a boil, then season with salt.  Reduce heat and simmer until potatoes are tender, about 8 minutes.  Drain, reserving about 1 cup cooking liquid. 

Mash vegetables and beans, adding reserved cooking liquid to adjust consistency.  Season with salt and pepper and serve.

Source: WFM 1-10

Leave a Reply