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Epicurious

Lima Bean, Potato, and Garlic Purée with Potato Crisps

3.8

(9)

Recipe information

  • Yield

    Serves 6

Ingredients

1 pound russet (baking) potatoes
4 large garlic cloves
two 10-ounce packages frozen baby lima beans
3 tablespoons unsalted butter, softened
potato crisps

Preparation

  1. Step 1

    In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.

    Step 2

    Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.

  2. Step 3

    Serve purée topped with potato crisps.

TagsRusset PotatoPotatoRoot VegetableVegetableGarlicLima BeanWhite BeanBean and LegumeSideDinnerVegetarianNut FreeGluten FreeSimmerGourmet
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