Protein Packed Purple Mashed Potatoes with Chunky Veg Gravy

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

If you’re always looking for new ways to eat your beans and you love creamy mashed potatoes, this is the recipe for you. In this version I used a combination of purple/blue potatoes and yukon gold to make a goregeus lavender mash. But you could use any variety of potato, root vegetable, even cauliflower, simply add your cooked beans of choice to the pot while boiling potatoes (I add towards the end), and then drain them all together. Mash as you normally would, add any flavorings you wish. Delicious, creamy, protein and fiber packed mashed potatoes will be waiting for you. I include a simple recipe for a nice chunky vegetable gravy which we like to eat on top of potatoes, but you can leave out or alter as you wish. Enjoy!


  • 1/2 lb blue potatoes, cut into small chunks
  • 1/2 lb yellow (or yukon gold) potatoes, cut into small chunks
  • 2 Tbsp olive oil
  • 1 tsp salt (or more or less to taste)
  • freshly ground black pepper
  • 1 can or about 1.5 cups cannellini beans (or any white bean, navy, great northern, etc)
  • Chunky Veg Gravy
  • 1 small yellow onion, diced
  • 2 cloves garlic, chopped
  • 2-3 crimini mushrooms, sliced or diced
  • 1 small zucchini, diced
  • 2 Tbsp all purpose flour of choice (I used Bob's Red Mill Gluten-Free blend)
  • 2 Tbsp olive oil
  • 1/2 cup water (or more as needed)
  • 1 tsp coconut aminos, tamari, or soy sauce
  • 2 Tbsp nutritional yeast (optional)
  • pinch dried rosemary (optional)
  • salt and pepper to taste


Step 1

Place potatoes in medium pot and cover with water by about 1 inch. Bring to a boil, and lower to a nice rolling simmer. When potatoes are very soft and mashable, about 10-15 minutes, add beans and cook 1-2 minutes more. Drain of ALMOST all water, leaving a few tablespoons in the pot. Add olive oil, salt and pepper to taste and mash well until thick and creamy. If too thick, add a bit of water until desired consistency is reached.

Step 2

While potatoes are cooking, make gravy in a small saucepan. Begin by heating a tablespoon of olive oil over medium- low heat (ensuring it doesn't smoke or burn) and add garlic, onion, mushroom, and zucchini. Saute for 2-3 minutes until vegetables are just softening and beginning to brown a bit. Add remaining olive oil and flour and stir well to coat. Add water, coconut aminos/tamari, nutritional yeast, and rosemary if using. Stir well until mixture begins to thicken. If too thick add a bit more water. Add salt and pepper to taste and keep warm over low heat. It will be a very thick, chunky gravy. You can blend it if you wish to make a smooth vegetable gravy.

Step 3

Serve gravy spooned over purple potato/bean mash and enjoy your filling and nutritious meal!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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