Looking for a creamy, natural way to add a buttery flavor to your mashed potatoes? Try Butter beans!
Butter beans, or large lima beans, are big, flattish beans that range from pale yellow to white. Butter beans have a velvety texture and rich, savory, buttery flavor.
Although butter beans sound fattening, they are actually a high fiber food. low-fat bean. Not only are they high in fiber with 5 grams of fiber per half cup, they are also a great source of potassium, a mineral with natural diuretic properties that sweeps excess sodium and fluid out of your body.
In order to make the perfect, ‘buttery’ mashed potatoes, just add butter beans, vegetable broth, a little plant milk and mash. You don’t even need to add salt. The buttery flavor of the beans flavors the mashed potato/butter bean mash without any added salt.
Despite popular belief you don’t need butter to get buttery flavor. The same is true for not needing chicken and fat for delicious, savory gravy. So, the next time you are craving creamy mashed potatoes, try a low-fat, guilt-free version that tastes just as good as mom used to make.
“Buttery” Mashed Potatoes without any vegan butter or added fat. Naturally season your potatoes by simply adding butter beans. Enjoy the buttery taste without the guilt.
Butter Bean Potato Mash
- 4 large baking potatoes, peeled and cut into similar sized chunks
- 2 cans of butter beans, drained
- 1 cup vegetable broth
- 1/2 cup unsweetened, unflavored, plant milk (I used unsweetened almond milk)
- 2 teaspoons fresh ground pepper
- 3 cups Organic Imagine No Chicken Broth or Vegetable Broth (I used No Chicken Broth)
- 1/4 cup Flour of Choice
- 1 cube Vegetable Bouillon Cube
- 2 teaspoons Garlic Powder
- 2 teaspoons Fresh Ground Pepper
- Wash, peel and cut potatoes into large chunks
- Place in a pot, and cover with water.
- Bring to a boil.
- Reduce to medium low and boil, uncovered,for 30 minutes or until potatoes are soft when pierced with a fork
- Add two cups of No Chicken Vegetable Broth or Vegetable Broth to a medium sauce pan.
- In a one cup measuring cup, add 1 cup broth and 1/4 cup flour (you may use gluten-free flour or regular whole wheat flour)
- Blend until mixed well.
- Add 1 vegetable bouillon cube into boiling vegetable broth until disintegrated.
- Add garlic powder.
- Add fresh ground pepper.
- Slowly add flour/vegetable broth and whisk.
- Continue to stir over medium high, until in begins to thicken.
- Reduce to simmer.
- Drain two cans of butter beans
- In a small pan, heat beans through
*It is important to heat the beans, so when you combine the potatoes and beans, everything is hot and ready to be whipped together.
- Drain potatoes and return to pan.
- Add butter beans to potatoes.
- Add 1 cup vegetable broth and mash on high using an electric mixer.
- Add 1/2 cup plant milk and continue mixing on high.
- Add fresh ground pepper.
- Continue mashing until smooth.
- Serve with vegan gravy