Whipped Potatoes With Black Beans
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4large Idaho potatoes, peeled and quartered
- 6cups chicken stock or lightly salted water
- 1large garlic clove, peeled
- ½teaspoon olive oil
- Salt
- 1tablespoon soft unsalted butter
- ½cup heavy cream, at room temperature
- 1⅓cups freshly cooked or canned black beans, rinsed and drained
- ½tablespoon finely chopped cilantro
- ½cup cooked corn kernels, optional
Nutritional analysis per serving (8 servings)
260 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 10 grams protein; 821 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Place potatoes in a large pot, add stock or salted water, cover and bring to a boil. Cook until very soft, 20 to 30 minutes.
- Step 2
Meanwhile, place garlic on a piece of foil, moisten with oil and loosely wrap it. Place it in oven for 15 minutes.
- Step 3
When potatoes are soft, drain and return them to the pot to mash by hand or place them in an electric mixer. Add salt to taste, the roasted garlic, the butter, cream and black beans. Beat ingredients together.
- Step 4
Adjust seasonings, and gently reheat the potatoes before serving. Garnish each portion with cilantro and, if desired, a scattering of corn.
Private Notes
Comments
Delicious. I topped the potato-bean combo with carnitas then topped that with a generous sprinkling of butter-sautéed corn kernels that I’d tossed minced orange and red bell pepper and minced shallot into. Then sprinkled minced cilantro and scallion over all. Fabulous.
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