Wednesday, October 17, 2012

Mashed Potatoes and Beans

mashed potatoes and beans

Ack, it's cold! Who wants an ice cold glass of chocolate silk now, not me. (Although, hot chocolate...) You don't feel so bad biking home in the cold—well, I actually like biking in the cold—when you know that you have mashed potatoes in the fridge that you can heat up in a bowl and top with a pat of butter. Or if you want a bit more protein, a dollop of greek yogurt. Or a fried egg...

two russet potatoes
two cans of cannellini or pinto beans, or one of each

Generously salt water and bring to a boil in a large saucepan.

Scrub and quarter potatoes. Boil until fork tender, about fifteen minutes. I think. When the potatoes are done, dunk a heatproof glass measure and dip out about a cup of cooking water and then you can drain the potatoes.

Rinse and drain the beans. Then mash the beans with a potato masher, I do this right in the saucepan. Then add the potatoes back to the pan and mash them on top of the beans. Add back the cooking liquid to make the consistency as you like, I like fairly soft mashed potatoes and add back almost the whole cup of liquid.

I usually make these for a weekend breakfast, I made them more than once for last season's bout day breakfasts and also its sweet potato cousin. I make a lot and put away whatever I don't eat right then for post-workout snacking and happiness.

[ETA: Ha ha okay, it's awesome to eat mashed potatoes for a week but then you get ennui. You know what else is good, though? Green tea with almond milk, dates, and almonds. Pic TK. Or also, hey, greek yogurt with fruit and sliced almonds...]

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