Mashed potatoes with white bean sauce


  • For potatoes:
  • 2.30 kg of potatoes russet, peeled and cut into 1 ½ inch pieces
  • 3/4 tza cashews, soaked in water for at least 2 hours (if you have a high speed blender, no need to soak them)
  • 3/4 cup vegetable broth at room temperature
  • ⅓ cup refined coconut oil, a room temperature
  • ⅓ cup of olive oil
  • 1 ¼ tablespoons of salt
  • Pepper fresh black
  • Thinly sliced chives to decorate, if desired
  • For the sauce:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped into large pieces andes
  • 4 cloves minced garlic
  • 2 tbsp dried thyme
  • 2 tbsp rubbed dried sage
  • Various scents of fresh black pepper
  • 3 cups vegetable broth
  • ⅔ cup of flour for all use
  • 3 cups of cooked white beans (2 cans of 400 gr, rinsed and drained)
  • ⅓ tza of tamari or soy sauce
  • Salt to taste


For the mash.

Place the potatoes in a pot and submerge them in cold water about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil.

Meanwhile, drain the cashews and place in a blender with vegetable broth and blend until completely smooth, scraping down the sides with a spatula from time to time to ensure you get everything. If you have a high speed blender, this will take about a minute. In a regular blender it will take about 5, so give your blender a break from time to time.

Return to the potatoes, once boiling, lower the heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain the potatoes, then return them to the pot. Make a preliminary mash with a potato masher, just to break them up. Add half of the cashew mixture, the coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no large chunks remain.

Now comes the hard part creamy Add the remaining cashew mixture, blend, then use a hand blender on high speed. They should become very soft, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives, and serve!

For the sauce:

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Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage, and black pepper (I really like black pepper in this) and cook for about 3 more minutes. While cooking, stir flour into broth until dissolved.

If you have an immersion blender, add beans, broth mixture, and tamari to saucepan. Blend immediately and lower heat to medium. Stir the sauce often for about 10 minutes while it thickens.

If using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the skillet to the blender. Puree again until no large chunks of onion remain. Add back to pot and stir frequently over medium heat to thicken.

Once sauce thickens, reduce heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/2 cup to 3/4 cup. Cook for about 10 minutes more to let the flavors deepen, stirring occasionally, adding broth as needed. Keep sauce covered and warm until ready to serve.

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