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Mashed Potatoes With White Beans

Add This Creamy Ingredient to Your Mashed Potatoes Instead of Butter

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.

Mashed Potatoes With White Beans

Mashed Potatoes With White Beans

Mashed Potatoes With White Beans


  1. 4 Yukon Gold potatoes, washed, peeled, and diced
  2. 1 can white beans (cannellini or great northern white), washed and drained
  3. 1/2 cup veggie broth
  4. 1 garlic clove, minced
  5. Salt and pepper to taste


  1. Add the potatoes to a pot of boiling water and cook until tender, about 15 minutes.
  2. While the potatoes are cooking, simmer the beans with the veggie broth and garlic in a covered pan.
  3. Drain the potatoes and add them to the beans and broth mixture. Use a fork or masher to get the desired creamy consistency.
Source: Calorie Count


Calories per serving
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