If you’re looking for a healthier option for your standard mashed potatoes, this is what we are serving for Thanksgiving this year. This recipe adds some protein, fiber and some additional nutrients compared to the traditional mashed potatoes. We tested this recipe last week and we all enjoyed it (so much so that we forgot to get a picture – will work on that). We had it with a green salad for dinner and it was delicious. You won’t even miss it. Enjoy! It makes about 6 servings.
2 tbsp coconut oil
1 yellow onion – chopped
1 celery stalk – thinly sliced
1 carrot – peeled and thinly sliced
2 lbs – sweet potatoes (white not the orange yams) – cut into 1 inch cubes
2 cups cooked white beans
olive oil for drizzling
fresh ground pepper
what to do with the stuff:
-Heat coconut oil in large sauce pan over medium heat.
-Cook onion, celery, and carrots until onions are translucent (about 6-8 minutes)
-Add potatoes and white beans and cover with water by 2 inches, season generously with pepper and dulse. Bring to boil, then reduce heat and simmer until potatoes are tender (about 8 min).
-Drain, saving about 1 cup of cooking water.
-Mash adding saved cooking water for consistence
-Season with pepper and dulse and drizzle with olive oil before serving