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    Home / Recipes / Vegan Sides

    Butter Bean Mash

    Published: Dec 25, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Naturally, season mashed potatoes by simply adding butter beans. Butter bean mash is an easy and healthy way to enjoy creamy vegan mashed potatoes. This butter bean mash recipe is the perfect side dish for the holidays. Gravy recipe included.

    Butter bean mashed potatoes served in a bowl on the table and garnished with parsley

    During the holidays, as a child, I ate all the mashed potatoes and left the turkey on the table. Even as an adult, I never lost my love for mashed potatoes. So, to continue my mashed potato obsession, I 'veganized' mashed potatoes and made them fat-free by making butter bean mashed potatoes with easy 'no chicken' gravy. This vegan mashed potato recipe, also called butter bean mash, combines mashed potatoes and butter beans to form creamy, buttery-tasting mashed potatoes. Not only does this butter bean mash recipe taste like it's swimming in butter, but it's healthy too.

    Jump to:
    • What are Butter Beans?
    • Butter Bean Mash Ingredients:
    • Butter Bean Mash Ingredient Substitutions
    • How to Make Butter Bean Mashed Potatoes
    • Recipe FAQs
    • Tips
    • Vegan Gravy Ingredients
    • Vegan Gravy Substitutions
    • Making Vegan Gravy
    • Try These Holiday Dishes
    • 📖 Recipe
    • 💬 Reviews

    Since my love for mashed potatoes is an addiction, I figured out how to make mashed potatoes buttery without using oil or vegan butter. What's my secret? Butter beans.  

    What are Butter Beans?

    Cut baking potatoes and butter beans on a cutting board on the counter

    Butter beans are precisely the same as lima beans! 

    Butter beans, or large lima beans, are large, flattish beans that range from pale yellow to white.  Butter beans have a velvety texture and rich, savory, buttery flavor.

    Although most butter beans may sound fattening, butter beans are high in fiber, not fat.  

    With 5 grams of fiber per half-cup, butter beans are also a great source of potassium, a mineral with natural diuretic properties that removes excess sodium and fluid from the body.

    Butter Bean Mash Ingredients:

    • Baking Potatoes: I peel the baking potatoes and cut them into equal-sized chunks so they cook evenly.
    • Butter Beans: Butter beans or lima beans can be purchased in a can or soaked overnight and cooked before using them in the recipe.
    • Organic Vegetable Broth: I buy it in bulk at Costco because I often use it.
    • Unsweetened, Unflavored Plant Milk: I like oat milk plant-based recipes because it's creamy.
    • Salt/Fresh Ground Pepper: I love fresh ground pepper mashed potatoes. I suggest adding as desired, as salt and pepper enhance all the flavors in the butter bean mash recipe.
    • Onion Powder: Onion powder adds a sweet and savory flavor to dishes you can't get from fresh onions.
    • Garlic Powder: Garlic powder adds an intense, concentrated garlic flavor to a recipe, while garlic cloves offer a slightly subtler flavor
    • Parsley: Parsley adds freshness and a bright green garnish to the butter beans and mashed potatoes.

    Butter Bean Mash Ingredient Substitutions

    • Any potato works well for this recipe. It is possible to leave the skins on for a chunky rather than creamy mashed potato recipe.
    • Cannellini beans are often substituted for butter beans in recipes; however, they do not have the buttery flavor, so I suggest adding 2 Tablespoons of nutritional yeast if using these beans.
    • Any plant milk works well, but be sure it's unsweetened and unflavored.

    How to Make Butter Bean Mashed Potatoes

    Butter beans in a pan boiling on he stove.

    First, peel, wash and cut potatoes into similar-sized chunks. Then, place the potato chunks in a pan, cover them with water, and add a small amount of salt. Next, to a boil and cook for 20-25 minutes, until potatoes are soft.

    Also, so that you know, the size of the potatoes may change the time it takes to soften them potatoes. 

    Another great way to save time is to add the butter beans to the boiling potatoes in the last few minutes of cooking to cook both in one pan. 

    To make the perfect, 'buttery' vegan mashed potatoes, add butter beans, vegetable broth, a little plant milk, and mash.

    However, you don't even need to add salt. The buttery flavor of the beans flavors the butter bean mashed potato recipe without added salt. But add salt and pepper for individual preference.

    Mashed butter bean potatoes in a bowl on the counter
    • Wash, peel and cut potatoes into large chunks
    • Place potatoes in a pot, cover with water, and add a little salt.
    • Bring to a boil.
    • Reduce to medium-low and boil uncovered for 30 minutes or until potatoes are soft when pierced with a fork.
    • Separately, drain one can of butter beans.
    • In a small pan, heat beans through (you may also microwave the butter beans to speed up the process)
    • It is essential to heat the beans, so everything is hot and ready to be whipped together when combining the potatoes and beans.
    • Drain potatoes and place in a bowl.
    • Add hot butter beans to potatoes.
    • Next, add 1 cup of vegetable broth and mash on high using an electric mixer.
    • Now, add ½ cup of unsweetened plant milk. 

    You don't need butter to get a buttery flavor despite popular belief.

    Butter Bean Mash Recipe on a bowl on the table

    Recipe FAQs

    What milk do I use for vegan mashed potatoes?

    I like oat milk because it's so creamy. However, any unsweetened, unflavored plant milk works well.

    What are ways to use leftover mashed potatoes?

    Leftover mashed potatoes are great for vegan latkes or vegan shepherd's pie. Or freeze leftover for up to two months.

    How many calories are in vegan mashed potatoes?

    This butter bean mashed potato recipe with gravy has 211 calories per serving with 1 gram of fat. Comparatively, regular mashed potatoes contain 337 calories and 8.8 grams of fat.

    Tips

    • Combine the drained butter beans with the boiling potatoes as a shortcut. 
    • Use unsweetened, unflavored plant-based milk.
    • Make sure to cut the potatoes into equal-sized so they cook evenly. 
    • Also, the size of the potato pieces determines the cooking time. For instance, larger-sized chunks take longer to cook. Conversely, smaller-sized pieces cook more quickly. 
    • Butter bean mash prepared in advance heats up nicely. 
    • The no-chicken gravy also stores well in the refrigerator for up to 2 days before reheating and serving.

    Vegan Gravy Ingredients

    Mashed potatoes in a bowl with no chicken gravy in a gravy boat on the counter

    The same is true for not needing chicken and fat for delicious, savory gravy.

    • Organic Vegetable Broth: I buy organic vegetable broth in bulk at Costco because I often use it.
    • Flour of Choice: Any flour works well. I used whole wheat flour.
    • Vegetable Bouillon Cube: Vegetable bouillon is a type of flavoring made of vegetables, herbs, and spices. It is a concentrated, compacted version of broth or stock. It is typically a green or brown color due to the vegetables and spices. It often comes in cubes or small bricks, paste, or liquid.
    • Garlic Powder: Garlic powder is a ground and dried-out version of the fresh garlic bulb. You might also hear it referred to as “granulated garlic”—that's the same thing, only ground a tad bit coarser. One huge advantage of using this versus fresh garlic is that it's less prone to burning.
    • Salt/Fresh Ground Pepper: Salt and pepper enhance the flavors in the gravy. Add as desired.

    Vegan Gravy Substitutions

    • Choose gluten-free flour as an alternative to whole wheat flour for a gluten-free option.
    • Instead of vegetable bouillon cubes, try Gravy Master or Kitchen Bouquet Browning and Seasoning Sauce.
    • Use fresh garlic instead of garlic powder; it should be finely grated.

    Making Vegan Gravy

    No chicken vegan gravy ina pan on the stove
    • Place two cups of vegetable broth in a medium saucepan.
    • In a one-cup blender measuring cup, add 1 cup vegetable broth and ¼ cup flour.
    • Blend until mixed well.
    • Set aside.
    • Add 1 vegetable bouillon cube into boiling vegetable broth until disintegrated, garlic powder, and freshly ground pepper.
    • Slowly add flour/vegetable broth and whisk.
    • Continue to stir over medium-high until it begins to thicken.
    • Reduce to simmer.

    If you love low-fat, creamy vegan mashed potato recipes, look no further! Even adults love these vegan mashed potatoes. Or, if you're anything like me, eat butter bean mashed potatoes as a meal! 

    Mashed potatoes with no chicken gravy served with a stuffed portobello mushroom with a side of asparagus.

    So, the next you make mashed potatoes, try butter bean mash. These vegan mashed potatoes never disappoint.

    Try These Holiday Dishes

    • cajun potato salad recipe
      Cajun Potato Salad
    • Cowboy Caviar
    • Vegan Memorial Day
      Vegan Memorial Day Recipes
    • Vegan Stuffed Shells Recipe
      Vegetable Stuffed Shells

    If you love this butter bean mashed potatoes and easy no chicken gravy, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    butter bean mash

    Butter Bean Mashed Potatoes with Easy 'No-Chicken' Gravy

    Kathy Carmichael
    "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.
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 521 kcal

    Ingredients
      

    Mashed Potatoes

    • 4 large baking potatoes peeled and cut into equal sized chunks
    • 1 15 ounce cans drained butter beans
    • ½ cup organic vegetable broth
    • 1 cup Unsweetened plant milk
    • 2 teaspoons fresh ground pepper
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • Salt optional to taste
    • Parsley garnish optional

    'NO CHICKEN" GRAVY

    • 3 cups organic vegetable broth
    • ¼ cup Flour of Choice gluten-free works well
    • 1 cube Vegetable Bouillon Cube or 2 teaspoons Gravy Master
    • 2 teaspoons Garlic Powder
    • 2 teaspoons Fresh Ground Pepper

    Instructions
     

    Butter Bean Mashed Potatoes

    • Wash, peel and cut potatoes into equal-sized chunks
    • Place in a pot, and cover with water with a bit of salt
    • Bring to a boil.
    • Reduce to medium-low and boil uncovered for 20-25 minutes or until potatoes are soft when pierced with a fork. Time varies depending on the size of the potato chunks.
    • Add drained butter beans to the boiling potatoes for the last 6 minutes of cooking. Or See another option for cooking butter beans below separately.
    • Drain potatoes and butter beans in a colander.
    • Transfer cooked potatoes and butter beans to a large bowl.

    Butter Beans (cooking option)

    • Drain one can of butter beans.
    • In a small pan, heat beans through (you may also microwave to speed up the process)
    • *It is essential to heat the beans, so everything is hot and ready to be whipped when combining the potatoes and beans.

    Mashing

    • Drain potatoes and return to pan.
    • Add hot butter beans to potatoes.
    • Add ½ cup vegetable broth and mash on high using an electric mixer.
    • Add 1 cup unsweetened plant milk and continue mixing on high.
    • Add additional plant milk, if necessary, in small amounts and continue to mix to get desired texture (potatoes differ in size, so other plant milk may be needed)
    • Add ground pepper and other seasonings.
    • Continue mixing until smooth.
    • Season with additional salt and pepper to taste.
    • Garnish with parsley (optional).

    Vegan Gravy

    • Add two cups of vegetable broth to a medium saucepan.
    • Add 1 cup vegetable broth and ¼ cup flour in a one-cup blender measuring cup.
    • Blend until mixed well.
    • Set aside.
    • Add 1 vegetable bouillon cube into boiling vegetable broth until disintegrated.
    • Add garlic powder.
    • Add Freshly ground pepper.
    • Slowly add flour/vegetable broth and whisk.
    • Continue to stir over medium-high until it begins to thicken.
    • Reduce to simmer.

    Notes

    • Butter Mash and gravy may be prepared ahead of time and reheated.
    • When reheating gravy, add a small amount of vegetable broth if it's too thick.
    • Save time by adding butter beans to the cooking potatoes.
    • Use an electric mixer.
    • Additional plant milk may be needed for a creamier texture, but add in small amounts and blend between, adding more milk.
    • Serve with or without gravy.
    • Combine the drained butter beans with the boiling potatoes as a shortcut. 
    • Use unsweetened, unflavored plant-based milk.
    • Make sure to cut the potatoes into equal-sized so they cook evenly. 
    • Also, the size of the potato pieces determines the cooking time. For instance, larger-sized chunks take longer to cook. Conversely, smaller-sized pieces cook more quickly. 
    • The no-chicken gravy also stores well in the refrigerator for up to 2 days before reheating and serving.

    Nutrition

    Calories: 521kcalCarbohydrates: 36gProtein: 9gFat: 1gPolyunsaturated Fat: 1gSodium: 456mgPotassium: 759mgFiber: 8gSugar: 7gVitamin A: 320IUVitamin C: 7mgCalcium: 106mgIron: 3mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Teresa

      December 26, 2022 at 7:10 am

      For the gravy,instead of bullion cube, what would be the substitute measure of Gravy Master of Kitchen Bouquet?
      Thank you!

      Reply
      • Kathy Carmichael

        December 26, 2022 at 10:40 am

        Hi Teresa, use 1 teaspoon, taste, and adjust to your preference. I like it a little saltier, so I use 2.

        Reply
    2. Honey Leveen

      December 26, 2022 at 6:58 am

      Yummy, easy recipe, thanks so much Kathy!

      Reply
      • Kathy Carmichael

        December 26, 2022 at 7:09 am

        Hi Honey, I'm glad you liked the mashed potato recipe. I appreciate the feedback. Have a happy New Year!

        Reply
    3. gg

      January 03, 2022 at 8:36 pm

      5 stars
      I made the mashed potatoes in the instant pot with a can of cannelloni beans and then some navy beans I had frozen made from dried beans. You can't even taste the beans. This is a great way to make your potatoes a little more healthy. I did use a different gravy recipe though.

      Reply
    4. Sage

      November 18, 2021 at 10:54 pm

      Question - In the blog explanation you specify using two cans of butter beans but in the recipe itself you say one can. Did you use one can or two? Thanks.

      Reply
      • Kathy Carmichael

        November 19, 2021 at 7:15 am

        Hi Sage, one can. I'm sorry for the confusion. I updated the recipe. I must have inadvertently missed the change. Thanks for letting me know.

        Reply
    5. Eileen

      November 16, 2021 at 9:10 am

      Can the gravy be made ahead and reheated?

      Reply
      • Kathy Carmichael

        November 16, 2021 at 3:12 pm

        Hi Eileen, yes! I just made a batch of gravy and mashed potatoes this afternoon, and I plan to reheat it when it's time for dinner. So if you plan to make this for Thanksgiving, you can make it up to 2 days before. However, when you reheat it, you may need to add additional vegetable broth to thin it out if it's too thick. I hope you enjoy the recipe. And Happy Thanksgiving.

        Reply
    6. Marcia

      November 28, 2020 at 2:33 pm

      Can’t wait to make these recipes but I’m gluten free would you suggest gluten-free flour or arrowroot starch for the gravy?

      Reply
      • Kathy Carmichael

        November 29, 2020 at 8:02 am

        Hi Marcia, of course, you can use gluten-free flour. Arrowroot, however, may make the gravy too thick. I hope you enjoy the recipes. Have a safe and healthy holiday.

        Reply
    7. Megan Graney

      November 09, 2020 at 11:57 am

      I haven't made this recipe yet but I am planning on it! I thought I'd suggest this. After you open and drain the beans add them to the hot potatoes and water for a couple of minutes before draining them. No need for a second pot or extra energy consumption. I think this will work fine but I'll come back and delete if there's any problem. <3

      Reply
      • Kathy Carmichael

        November 09, 2020 at 12:19 pm

        Hi Megan, I actually tried that once, and the starch from the potatoes took some of the flavor from the beans. I'm all about saving cleaning time 🙂 Let me know if it works well. I hope you enjoy the recipe. Stay safe and healthy.

        Reply
    8. Anonymous

      November 09, 2020 at 11:55 am

      5 stars

      Reply
    9. Laura

      April 13, 2020 at 7:40 am

      Please how many cups
      Of cut potatoes. I dont have large potatoes.

      Reply
      • Kathy Carmichael

        April 13, 2020 at 7:59 am

        Hi Laura, I would guess 4 cups of potatoes would be equivalent to 4 large baking potatoes. Please let me know if you like them! And please stay safe and healthy!

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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