5 large garlic cloves, peeled
8 large red potatoes, skin on
3 cups canned low-sodium cannellini or navy beans
2 Tbsps. unsalted butter
1 tsp. salt
Pepper to taste
3 Tbsps. buttermilk
3 Tbsps. chopped chives
Preheat oven to 400° F. Wrap garlic cloves in a 5"x5" piece of foil. Place on middle rack of oven.
Wash potatoes with a potato scrubber. Do not peel, but chop into 1 inch chunks. Place in a large pot and fill with cold water, until the potatoes are submerged. Cook potatoes on medium-high heat for about 25 minutes, or until completely tender.
Drain the beans, reserving the liquid. Place the beans in a blender or food processor, blending until they are smooth. Add a bit of the bean juice if necessary, but keep the mixture as thick as possible. When the potatoes are tender, drain and place in a large bowl with the butter. Cover to keep warm.
The garlic should be tender by this time. Carefully remove garlic from foil and place with beans in the food processor. Blend again until garlic is completely mixed into the beans.
Remove covering from potatoes, add the beans and mash with a potato masher. Season with salt and pepper, adjusting the consistency with buttermilk and bean liquid. Fold in chives and serve.
Yield: 8 servings
Per serving: 387 calories, 3.9g total fat, 14.6g protein, 79g carbohydrate, 11.3g dietary fiber, 608mg sodium, 4.2g sugar