Green Bean Mashed Potatoes

Green Bean Mashed Potatoes

• Makes: 7 (4 oz) servings, can be refrigerated in an airtight container for up to 3 days, frozen for up to 1 month
• Stage: Sitter and Above

Ingredients

• 3 cups (approximately 2 each potatoes) russet potatoes, peeled, diced, and boiled until tender
• 4oz Gerber® Natural for Baby Green Bean
• 1 small garlic clove, peeled and trimmed
• 1 cup, tightly packed kale
• 1 tsp lemon juice
• 2 Tbsp olive oil

Steps

1. While potatoes are cooking, prepare green bean “pesto”. In food processor, pulse garlic until minced. Add green beans, kale, lemon juice, and olive oil. Process until piece size of kale is very small and uniform throughout.
2. Add potatoes, still warm, to the food processor. Pulse until just combined, stopping to scrape down sides and bottom of the processor as needed. Be careful not to over mix, as potatoes will become gummy.

• Pro Tip: ½ cup of cooked, white beans can be added to the pesto step to boost nutrients!