Whipped Potatoes With Black Beans
Published October 13, 1998
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 large Idaho potatoes, peeled and quartered
6 cups chicken stock or lightly salted water
1 large garlic clove, peeled
½ teaspoon olive oil
Salt
1 tablespoon soft unsalted butter
½ cup heavy cream, at room temperature
1 ⅓ cups freshly cooked or canned black beans, rinsed and drained
½ tablespoon finely chopped cilantro
½ cup cooked corn kernels, optional
Nutritional analysis per serving (6 to 8 servings)
35 grams carbs; 26 milligrams cholesterol; 260 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 10 grams fat; 5 grams fiber; 821 milligrams sodium; 10 grams protein; 5 grams sugar
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.