Holiday Recipes – Healthier and Tastier than Mashed Potatoes – White Bean Puree « Health Now, Wealth Forever

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By Tom, on December 5th, 2011

I love mashed potatoes. Years of eating potatoes nearly daily didn’t love me though. When I started the slow-carb way of eating, I went looking for a dish that satisfied my cravings for mashers. I found my substitute, even replacement, when I discovered white bean puree.

The first time I had white bean puree was at an upper tier restaurant in Las Vegas. I had just finished my first two months of a strict slow- carb diet and beans didn’t really appeal to me at the time, but when I tasted them, I fell in love with them. Creamy, garlicky, buttery, all the things I loved about mashed potatoes.

When I came back, I tried a few recipes and decided I would have to manufacture my own if I wanted them to taste the same.

This recipe should serve two to four. I am going to use dried beans here, but you can use canned if you are short on time. It can take quite awhile to cook beans.


½ lb dried white beans, rinsed and picked over to remove the bad ones and pebbles and such

2-4 cloves of garlic, depending on how garlicky you like yours

1 small onion halved

1 bay leaf

¼ lb of butter

Reserved bean liquid or chicken stock

Salt and pepper

1. Soak the beans for at least 8 hours, or use the quick soak method#. Drain and rinse the soaked beans and in a pot with a lid bring beans, 2 garlic cloves, bay leaf, and small onion to a boil. Back off on the heat to a light boil. When the beans are just tender add 2 pinches of salt and pepper to taste. Cook beans until the center is creamy. Drain and save the bean cooking liquid, remove and discard the onion.

2. While beans are still warm, put them in a blender and add about a cup of bean cooking liquid, more garlic, if you like, and the butter. Add more liquid if needed. Puree until creamy, taste and adjust seasoning. Serve warm.

Most variations use olive oil instead of butter, but I found butter to better emulate mashed potatoes. You could also make them more onion-y by not taking out the cooked onion. You could use roasted garlic, or even leave the garlic out if you don’t like it.