By Juna
Mashed potato goodness
14 steps
Prep:15minCook:1h
The best thing about potatoes is its versatility.
Here, we have mashed potatoes, bean harissa, sautéed mushroom. And for extra flavors and benefit, add kimchi and chili oil
The bean harissa is my new favorite dip, as it is a warm hug to many dishes like this one.
Here, I used fresh Borlotti beans, the creaminess is a godsend, however there are other beans that would give you another note of flavor like cannelloni beans, red lentils & green lentils. If you are using dried beans and was wondering how to sprout and cook beans, find the How to: Sprouting.
Fresh beans however, cook much faster, 30 to 45 minutes depending on their size. I’ll tell you all about it in the instructions next.
Here I used oyster mushroom, they do give you the best crunch and flavor to accompany the creaminess of the potato and heat from the beans.
What other mushrooms that can work here? Well oyster and king oyster, chestnut, porcini, lion mane, and so many others.
Top with your favorite greens/microgreens
Updated at: Mon, 20 Nov 2023 11:44:25 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Glycemic Load
38
High
Nutrition per serving
Calories493.1 kcal (25%)
Total Fat21.5 g (31%)
Carbs64 g (25%)
Sugars4.7 g (5%)
Protein15.6 g (31%)
Sodium800 mg (40%)
Fiber15.1 g (54%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Mashed potato
Bean Harissa
1 cupborlotti beans
boiled
1red bell pepper
romano pepper
2 clovesgarlic
baked
1chili
baked
paprika
2 tspfreshly squeezed lemon juice
1 tspapple cider vinegar
olive oil
cumin powder
coriander powder
Mushroom
Instructions
Mashed potato
Step 1
Wash and scrub your potato. Run a knife around your potato to create a cut in the skin around the potato just to make peeling easier.
Step 2
Set up your steamer and steam the potato for 30 to 40minutes until fork tender, the time depends on the size of your potato
Step 3
Once your potato is pierced easily with a knife, take off the heat, pop off the skin, and using a potato ricer, rice your potato. If you don’t have a potato ricer, use a masher but be gentle please.
Step 4
Once riced, mix in the salt and the olive oil with a spoon, until you reach the creamiest mash.
Step 5
What to do with the skin? The yummiest potato skin crisps, starchy potato makes awesome crispy skin because it still retains the starchy bits of the potato. So massage with oil and salt and pop in the oven 170 degrees until golden 10 to 20minutes
Bean Harissa
Step 6
Let’s talk beans; fresh raw beans cook within the hour, so borlotti beans: take the beans out of the pods, give them a rinse.
Step 7
In a pot cover the beans with double its amount in water, place on high heat until in starts to boil, reduce the heat and let it simmer for 30 to 40mins or until soft
Step 8
In the meantime, in a baking tray place & bake your garlic, chili and pepper in a preheated over, 170degrees 20 to 30minutes. TIP: bake your garlic whole, when it’s soft take out of the oven and wait for it to be at a temperature you can handle, squeeze out the garlic, mix with olive oil and refrigerate, good for 3 days.
Step 9
Take your tray out of the oven and place the pepper and chili in a bowl with a cover to keep it steaming and loosening the skin. Peel and deseed.
Step 10
In a blender, blend all the ingredients, except for olive oil. Until smooth. Once smooth fold in the olive oil.
Mushroom
Step 11
Wash or not to? Up to you, what makes you comfy do it. Pull apart the mushroom or slice. Drizzle the mushroom with oil and cook on a heated skillet.
Step 12
When it comes to mushroom, the more you stir it and move the pan off the heat, the watery your mushroom will become, so just trust you and wait for the mushroom to cook with minimal turning and stirring
Step 13
And you just got yourself the yummiest mushroom ever :)
Assemble and enjoy
Step 14
I like to freshly grind black pepper on top of this finished dish
Notes
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