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
- 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
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.
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).
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.
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.
- 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.
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