So simple and creamy, salty and yummy, mashed potatoes seem like such a heathy food. I mean they're made with a vegetable, right? Oh, but you know in your heart that being made with obscene amounts of butter, heavy cream, and milk, they're full of fat and calories — and you'd rather save room for the pie.
But now you can have your mashed potatoes and your pie, too. This guilt-free option tastes just as creamy and amazing, but it offers a protein and fiber punch. The secret? And no, this isn't a recipe for those fake mashed potatoes made with cauliflower — although those are delicious in their own way, they won't fool this mashed-potato-loving lady. This easy recipe is made with white beans, so each 140-calorie serving offers 4.4 grams of fiber and 6.2 grams of protein. Once you try it, you'll never make regular mashed potatoes again.
- 4 Yukon Gold potatoes, washed, peeled, and diced
1 can white beans (cannellini or great northern white), washed and drained
1/2 cup veggie broth
1 garlic clove, minced
Salt and pepper to taste
- Add the potatoes to a pot of boiling water and cook until tender, about 15 minutes.
- While the potatoes are cooking, simmer the beans with the veggie broth and garlic in a covered pan.
- Drain the potatoes and add them to the beans and broth mixture. Use a fork or masher to get the desired creamy consistency.
- Side Dishes, Potato
- North American
- 6 servings
- Total Time
- 19 minutes, 59 seconds
- Calories per serving