I have the pleasure of cooking for a vegan this thanksgiving, my vegetarian little brother’s girlfriend actually, we don’t get to see this set of herbivores as often as we would like, so when they do show up I try to at least make the food good enough that they’ll want to come back! Traditional mashed potatoes are caulk full of fat and cream(like anybody will be counting calories on thanksgiving?!) this is by no means fat free but it is “lighter” and dairy/margarine free, the creaminess comes from white bean puree and a smidge of oil. Don’t worry family members there are still enough potatoes from the garden to serve a “traditional mash” as well but you may be required to give your opinion in a mashed potato taste off.
3 Cups potatoes peeled and rough chopped
1/4 Cup dry cannellini beans, soaked over night
3 Sprigs rosemary
1 Tbs Olive oil or other neutral tasting oil
2 Tbs Parsley minced
2 Tbs Chives minced
Freshly ground black pepper and sea salt to taste
*optional* 3 Cloves roasted garlic
Method: Soak the beans overnight in cold water, rise with fresh water then put them in a pot with enough cold water to liberally cover, add the sprigs of rosemary, bring to a boil, reduce the heat to low, cover and simmer one hour. The beans should be really tender, strain and remove the twiggy parts left over from the rosemary. Add the cooked beans, roasted garlic(if using) and 1 Tbs olive oil to a food processor, puree for three to five minutes until the beans become smooth and fluffy. Clean, peel and chop the potatoes add them into a pot cover with ample water and boil until soft about fifteen minutes, Strain and pass the potatoes through a ricer or china cap to make a fine light texture. Fold in the bean puree, parsley and chives, season with sea salt and freshly ground black pepper.