New This Month

Creamy White Bean and Vegetable Mash


Butter and cream usually mean mashed potatoes are off-limits for vegans, but this variation gets its silky texture from white beans instead. Adding the legumes also doubles the amount of protein compared with traditional spuds.

  • Yield: Serves 6

Photography: Johnny Miller

Source: Whole Living, November 2011


  • 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


  1. 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.

  2. Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.

Cook's Notes

For an even smoother mash, press the cooked vegetables through a potato ricer.

Reviews Add a comment

  • gator
    21 JAN, 2013
    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.