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Creamy White Bean & Veggie Mash

Source

Whole Living Mag

Ingredients

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2 T olive oil plus more for drizzling
1 onion chopped
1 celery stalk thinly sliced
1 carrot peeled and thinly sliced
2 lb Yukon gold potatoes peeled and sliced into 1-inch cubes
2 cups cooked white beans (1 16 oz can)
Coarse salt & pepper

Directions ( Default | Numbered )

Heat oil in pan 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. Drain, reserving 1 cup of liquid.

Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.

  1. Heat oil in pan 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. Drain, reserving 1 cup of liquid.
  2. Mash vegetables, adding reserved water to get the consistency you want. Season with salt and pepper, drizzle with oil before serving.

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