Graham Elliot's Healthy Mashed Potato Fake out

by Rachael Ray Show Staff 9:00 AM, November 16, 2015

Aired November 16, 2015

Serves 6

1/4 cup olive oil, plus more for drizzling
1 Spanish onion, diced
4 garlic cloves, minced
Pinch of saffron (about 10 threads)
3 cups cooked cannellini beans
3 cups vegetable or chicken stock, preferably homemade
Salt and freshly ground black pepper
Leaves from 4 sprigs fresh oregano


In a saucepan or a small pot, heat the oil over medium-high heat.  When hot, sauté the onion and garlic for 3-5 minutes, or until translucent.

Remove pan from the heat and add the saffron.  Let it infuse the oil mixture for about 5 minutes.

Add the beans and return the pan to the heat.  Add the broth and bring to a boil.  Reduce the heat and simmer for about 20 minutes, or until the broth has reduced by half.

Off the heat, mash the beans with a wooden spoon until nearly smooth.  This can be rustic and lumpy or very smooth, depending on how you like it.  To make it smooth, use a food processor.  Season with salt and pepper.

Served drizzled with oil and topped with the oregano.