Mashed potatoes + beans

Mashed potatoes are a staple at my house and although I go the fairly healthy route and use only milk and not sour cream and/or heavy cream like my baka, I thought to take this to a whole other level by cutting out the milk entirely. Not dairy, since butter is still there, but I guess if you wanted to, you could omit that as well. Beans are a good substitute since they offer moisture, but are also high in minerals, vitamins, protein, and fiber.

  • 2 heads of garlic, roasted
  • 1 small onion, roasted
  • 1 cup of white beans, cooked
  • 1 lb of potatoes, preferably new or yukon
  • 4 tbsp butter
  • milk
  • salt + pepper

First, roast the garlic and onion in the oven for about half an hour at 350 degrees. To roast the garlic, cut the ends off to reveal a little of each clove. Drizzle with olive oil and wrap in foil. To roast the onion, drizzle in oil and wrap in foil, as well. When done, remove from the oven and pop the garlic out its papery shell.

Meanwhile boil the potatoes until you can pierce them with a knife or fork. Drain.

Combine all the ingredients in a bowl with a hand mixer or pulse in a food processor. Add just enough mlik to make the mash creamy. Add salt and pepper to taste.

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