Vegan Spinach Artichoke Dip Mashed Potatoes (Edit recipe)

Need a side dish that's safe for everyone at your holiday table? A dish that's easy to make, can be made-ahead and easily reheated, that is so deliciously creamy that no one would even guess that it's healthy too? These Vegan Spinach Artichoke Dip Mashed Potatoes get their luxurious creamy texture from a can of pureed cannellini beans, plus the reserved liquid from the can - whipped until it resembles thick, fluffy whipped cream! I promise there is zero bean-y taste. Gluten-free & nut-free too. This crowd-pleasing side dish is so comforting & delicious you'll be making it on repeat.

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	16 g
Carbohydrates:	41 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	1495 mg
Fiber:	5 g
Sugars:	2 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 8-10

Ingredients

4.5 tsp Sea Salt, divided use
3 lb Yellow Potatoes, peeled and cut into 1-2-inch pieces
5 cloves Garlic, sliced
4 Shallot, peeled and sliced
0.5 cup Extra Virgin Olive Oil, divided use
0.5 tsp White Pepper
15.5 oz Cannellini Beans (canned), reserve liquid from can in medium bowl
0.5 cup Shredded Vegan Parmesan Cheese
0.5 cup Vegan Shredded Mozzarella
6.5 oz Marinated Artichoke Hearts, drained
2.5 oz Baby Spinach, chopped
2 Tbsp Shredded Vegan Parmesan Cheese, as garnish (optional)
2 Tbsp Green Onion (Scallion), sliced; as garnish (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1.) Preheat oven to 400 degrees.
2.) Bring large pot of water to a boil. Add 2 Tsp salt, potatoes & garlic. Cook until potatoes are fork tender, about 10-15 minutes. Drain potatoes and garlic; return to pot over low heat.
3.) Meanwhile, coat shallots in 1/4 cup olive oil; arrange in single layer on rimmed baking sheet. Sprinkle with 1/2 Tsp salt. Bake until soft and edges are golden, about 15 minutes.
4.) Add remaining 1/4 cup olive oil to pot with cooked potatoes and garlic, followed by remaining 2 Tsp salt, white pepper, cannellini beans, vegan cheeses, artichokes and roasted shallots; stir.
5.) In medium bowl, use handheld electric whisk to whisk reserved liquid from can of cannellini beans until thick, white and fluffy; about 1-2 minutes. Add to pot with the other ingredients.
6.) Use handheld immersion blender to puree ingredients in pot until smooth and creamy. Gently stir in Spinach.
7.) Spoon mashed potatoes into large serving dish. Garnish if desired.

Notes

Do not use no-salt-added cannellini beans. Can make ahead 24-hours. Do not garnish until ready to serve. Reheats well in oven, covered, at 350 degrees for about 20-30 minutes, or until heated through. Can also reheat in a microwave-safe dish.