Cannelini Mashed "Potatoes"

In an effort to keep using vegetables in an unexpected ways, I came across this recipe for mashed beans to replicate potatoes.  I'm down!  

I added potentially more cheese than was needed and I added a splash of lemon juice at the end.  The lemon juice really brought it together and made it taste a bit lighter and I highly recommend you do that.  

Here is my recipe adapted from Eating Well, Living Thin

Mashed Cannelini Potatoes

1 tablespoon olive oil
2 large cloves garlic, peeled, but left whole1 14-ounce cans Cannellini beans, drained, rinsed
1/4-1/3 cup chicken broth
4 tablespoons freshly grated Parmesan cheese
1tsp nutmeg
Kosher salt & black pepper
Lemon Juice & Olive Oil

In a pan heat olive oil over medium-low heat. Add whole garlic cloves. Sauté until garlic is soft. Smash garlic with the back of a wooden spoon.  Add beans and heat through, stirring and roughly mashing with the spoon, adding chicken broth until desired consistency. Stir in Parmesan, salt, and black pepper. Place in a serving bowl and drizzle with additional olive oil and lemon juice. Serve hot. 

Here is a serving suggestion. Mashed beans and steak!