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Missing mashed potatoes?  These are just as good (if not better) and work great as a side with chicken or roast veg, or alone as a warm dip with some pita triangles. To make this vegetarian, simply use water or vegetable stock instead of chicken stock.

Garlicky White Bean Mash


  • 2 cans cannellini beans
  • 2 cloves garlic
  • sea salt to taste
  • white pepper to taste
  • 1 TBS minced fresh parsley
  • 1 cup chicken stock
  • 1 TBS olive oil


  1. Heat the oil low heat in a heavy bottomed pot large enough to hold the beans.
  2. Add the minced garlic and sprinkle with a bit of sea salt.  Stir every so often and let it cook for a few minutes.  You can let it turn lightly golden if you like, but make sure it doesn’t burn.
  3. Add the parsley and stir again.
  4. Drain and rinse the beans, add them to the pot and give them a good stir.
  5. Add the chicken stock, bring to a boil, turn the heat to low and cover.  Allow the beans to simmer for 20 minutes.
  6. Remove the lid (it will look soupy), and mash the beans with a potato masher.  Leave them cooking, uncovered, stirring occasionally to prevent burning, until the mixture has thickened.  Add pepper to taste.
  7. Remove from heat and cover until ready to use.  You can also prepare this in advance, keep covered in the refrigerator, and reheat it when you need it.