Mashed potatoes with a beany twist

Mashed Potatoes with a Beany Twist

Do you know what happens when you combine two perfect foods into one? Perfection squared. Don’t believe me? Try for yourself when you make these Mashed Potatoes with a Beany Twist. Now, before I lose you, this is not as strange as it may at first sound. Beans have a similar texture to mashed potatoes – but with the added benefit of a protein and fiber boost.

Of course, this makes a good Thanksgiving side. Plus, it will get people talking when you tell them beans are in the mashed potatoes – and the potatoes are better for it. But, it is also satisfying as a meal in itself. Enjoy as is or top with a deliciously fried egg.

Mashed Potatoes with a Beany Twist

Recipe by A Legume a DayCourse: Appetizers, MealsDifficulty: Easy


Prep time


Cooking time



Combining beans and mashed potatoes may not be your first inclination, but I think it will be after you try these Mashed Potatoes with a Beany Twist.


  • 3 medium russet potatoes (or any potato of your liking, just use more if it is a smaller type of potato)

  • 1 heaping cup of white (mild, buttery) beans – cannellini, great northern, Mayocoba, butter, etc.

  • 1/2 cup milk of choice (or more if you like milky potatoes) – I use whole dairy milk because these are, after all, mashed potatoes

  • 1 cup roasted corn – I find this in the frozen section at a store like Trader Joe’s, but you can use regular corn (or even roast/char your own) if you can’t find this

  • 2 cloves garlic, or to taste

  • 1 bunch (~6) green onions, chopped

  • 100 g (~scant 1 cup) blue cheese, crumbled

  • 2-4 tsp chipotle in adobo sauce, to taste

  • Salt and freshly cracked black pepper, to taste


  • Pull out the milk and cheese to let come to room temperature while you prepare and cook the potatoes. This will help prevent adding cold ingredients to hot potatoes, which cools them down and makes mixing harder. Drain and rinse canned beans. If using home-cooked beans, aim for mainly beans, but a little bean broth is never a bad thing, am I right?
  • Clean the potatoes and cut them into cubes. I like to leave skin on, but follow your preference. Put them into cold, salted water and bring to a boil. Then, reduce to a simmer and monitor for doneness. While waiting for them to cook, chop green onions, mince garlic, and crumble blue cheese. If using frozen corn, warm in the microwave. If the beans are cold, I would also recommend warming those so they blend better.
  • When the potatoes are done (i.e., easily pierced by a fork), drain them and then return to the pot, of course being careful to not burn yourself. Place the pot back on a burner (that is turned off) and add the beans. Mash/mix/______ (insert your favorite verb to combine potatoes with something else and achieve mashed potato consistency) until beans and potatoes are well-combined.
  • Mix in the other ingredients: corn, garlic, green onions, milk, cheese***, freshly cracked pepper, and chipotle in adobo. For the chipotle in adobo, I just use the liquid-y/sauce-y part in the can, but you are welcome to mix in the peppers if so desired. They pack a kick, so start with a smaller amount and add more if you still want to after tasting the potatoes with all the ingredients added. If mixing is hard, place the pot over low heat to help warm ingredients and make the job a bit easier, but use care to not burn the potatoes. ***If you want larger chunks/crumbles of cheese, wait until closer to the end so it does not become completely incorporated.
  • Taste for flavor. At this point, decide if you want more chipotle and how much salt to add. If you need a touch more milk to blend to your desired potato consistency, now is the time.
  • Serve warm, topping with any desired additions.


Mashed potatoes can – and some would argue should – be eaten at any time of year. Yet, there is undeniably something extra perfect about a comforting, warming bowl of mashed potatoes in winter, especially around the holidays. If you are making these for a Thanksgiving or other holiday feast, why not complement them with these delicious Pumpkin Chickpea Muffins with Feta and Sage? And if you have leftover pumpkin after making those, you could enjoy some Zesty Pumpkin Bean Dip.

Or maybe you’re feeling some sweet potatoes? I’ve got you covered with this Black Bean and Sweet Potato Bake.


  1. This sounds like a delicious twist on the traditional Thanksgiving mashed potatoes! We will try it this year.

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