Butter Bean Mashed Potatoes with Easy 'No-Chicken' Gravy
"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.
Servings: 8 servings
Calories: 521kcal
Ingredients
Mashed Potatoes
- 4 large baking potatoes peeled and cut into equal sized chunks
- 1 15 ounce can butter beans drained
- 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 the potato chunks into a pot and cover with water with a pinch 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: 521kcal | Carbohydrates: 36g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 456mg | Potassium: 759mg | Fiber: 8g | Sugar: 7g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 3mg