Eric loves mashed potatoes.
I mean, he really loves mashed potatoes.
He has been hinting on a daily basis that mashed potatoes would be a great way to ‘use up’ our stock pile of red potatoes courtesy of our Plan B CSA.
I said, ‘Sounds good, when ya making them?’ ;)
I have successfully evaded his hints for the past few weeks as I dreamed about making another batch of Homemade Salt & Vinegar Chips. Who needs mashed potatoes when you can make chips?
It’s not that I don’t like mashed potatoes. Really I do. I just love them when they are creamy, garlicky, smooth ‘n chunky, skins and all. Buttery, salty, piled with salsa or ketchup. It is fun to dress them up.
They are total comfort food.
However, my issue is that by the time I remember to add them as a side dish, it is already too late and I don’t have enough time to cook them. I tell myself, ‘I will make them tomorrow’ and then they get buried under veggies, forgotten about for weeks. Then I start to see snake-like sprouts trying to escape from the crisper and I run in the opposite direction like a little baby.
I also never think to use potatoes as a main dish because they lack protein and staying power.
I vowed to change that by amping up the protein.
Watch out Eric, you better be careful of what you wish for. ;)
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High Protein Garlic Mashed Potatoes
These mashed potatoes have a delicious buttery and garlicky flavour and lots of texture from the potato skins. The boast a whopping 11 grams of protein and 11 grams of fibre per serving. Use them as a main dish by adding some cooked veggies and toppings like ketchup, salsa, BBQ sauce, or buttery spread.
Ingredients:
- 10-12 large organic red potatoes
- 3-3.5 cups cooked navy beans (two 15-oz cans)*
- 1/4 cup soy-free Earth Balance buttery spread
- 2 tbsp unsweet. almond milk
- 4-5 large cloves of garlic
- 1 tsp sea salt
- 1/4 tsp ground paprika
- Freshly ground black pepper, to taste
- other herbs and seasoning, to taste
Directions:
1. Wash potatoes with a potato scrubber, chop into large chunks, and toss into a large pot. I prefer to leave the skin on, but you can peel if desired.
2. Fill pot with water until potatoes are covered. Cook on medium-high heat for about 30-35 minutes until fork tender. Drain potatoes and place in a large bowl.
3. Drop in garlic cloves into a food processor (running) and process until finely chopped. Add drained and rinsed beans, salt, paprika, and process until mostly smooth.
3. After cooling potatoes for a few minutes, take a potato masher and mash until desired consistency is achieved. Now add your milk and Earth Balance and keep mashing.
4. Add processed bean mixture to potato mixture and mash until smooth. Sprinkle with black pepper, other herbs, and additional sea salt.
5. Serve with Earth Balance, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal.
Note: You can also swap the beans for 1 cup of red lentils. Simply stir in cooked lentils as you mash the potatoes.
Nutritional Info: (Serves 8). Per serving, approx: 336kcal, 7 gram fat, 11 grams fibre, 11 grams protein, 2 grams sugar.
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Add some elbow grease and work out those arms! ;)
Add almond milk…
and Earth Balance (or what you have on hand!)…
We are huge fans of leaving the skins in the mashed potatoes. It adds a great texture and more nutrients (although I wouldn’t suggest leaving the skin on if you use non-organic as potatoes are part of the dirty dozen and are high in pesticides).
Drain beans.
Process 2 cans of navy beans (3-3.5 cups), garlic, salt, and paprika in food processor until almost smooth…
The bean mixture will taste amazing. Spoon some into mouth.
Yum.
Add bean mixture to potato mixture and mash ‘em up!
Wheeeee.
Sprinkle with remaining paprika, black pepper, and more salt.
I left them a bit chunky because Eric likes them that way. It’s a texture thing when they are too smooth, I guess. ;)
Adding navy beans to mashed potatoes is a great way to make them protein rich and sneak in some nutrition without anyone being the wiser.
They are now high in protein and delicious.
Eric and I used these potatoes as the main dish for our meal. I added some cooked veggies and stirred them in. It was delicious and very filling! Eric thought they were awesome and he had no idea they contained beans! Success.
I will see you tomorrow morning. :) I will be talking about what activities I did post-10k race to expedite the recovery process! Enjoy your evening.
What “other herbs” do you use and how much? That’s a bit too vague for me….
I made these for Thanksgiving, not telling the table of guests that they were anything but normal mashed potatoes and they were a hit! Later, I told people they had no milk or butter and it had a whole can of beans and they couldn’t believe me! I am now affectionately calling these “pink potatoes” because the paprika in them, but this is my new go to potato recipe. Thank you for creating and sharing. YUM! I actually made these the day before and reheated in the over in time for the meal, and they were great!
I just recently found your website and I love it! This recipe is a really great idea. If I need a mashed potato filler, I usually go for some cauliflower, but this is even better because it’ll fill you up faster. I’m going to add white beans to my loaded mashed potatoes next time.
I just made these and while I like them they are VERY beany. I would likely make them again but reduce the amount of beans to 1.5 cups of cooked navy beans. Great recipe!
These were seriously good. I did end up adding about 1/2 teaspoon more salt as well as some garlic powder. But wow! I would recommend to anyone who doesn’t own a Vitamix or another high end blender to just mash the beans in a bowl and minces the garlic by hand. My blender was not up to the task, so I had to transfer the beans to a mini food processor which also had a tough time blending the beans. I ended up adding almost 1/2 cup of water to the mixture to get it going but it still took too long! The water didn’t affect the end result. Mashed potatoes were smooth and tasty. :D
Do you think these mashed potatoes would work well in your Shepherd’s pie recipe? I wonder if baking them will dry them out? I love the idea of adding protein into the potatoes.
I guess if you were in a blazing hurry and had leftover hummus in the fridge this would be the best way to use it up! :-D
These look delicious and I am making them for Thanksgiving – is it possible to make them in advance without compromising the flavor? If so, how would I reheat them? Is a crock pot an option? Love your book – my husband is not vegan but eats what I make. He likes everything from your book that I have made so far – I have made the majority of the recipes!
Hi Angela! First of all, I LOVE this recipe; I’ve made it for the past 3 Thanksgivings, and it’s always a huge hit! Tonight I’m splitting my time between two Thanksgivings and was going to try to make this in the afternoon to save time. How would you suggest reheating this if it’s made in advance? (Note: I have no access to a crockpot, just lots of large pots). Hope you have a wonderful holiday!
Is this correct?
1/4 cup soy-free Earth Balance buttery spread
2 tbsp unsweet. almond milk
I feel like the quantity might need to be swapped.
I despise washing dishes, especially my food processor so I thought I would try using my immersion blender for the beans. Worked fantastic!!! I knew it woudln’t do the garlic so I just added a few cloves to my potatoes instead, and it mashed up wonderfully, it turned out great. This recipe has been a staple for a while, glad I could make it easier and quicker. Thanks for this and all your other great recipes. Now if you could just create a protein packed gravy… ?