Rosemary Tuscan Mashed Potatoes - cooking recipe

Ingredients

1 1/2 lb baking potatoes, peeled, diced
2 cloves garlic, peeled
1 (15.5 oz) can white beans, drained
2 tbsp olive oil
2 tsp minced fresh rosemary leaves

Preparation

In a saucepan, combine potatoes and garlic. Cover with salted water then boil for 10 mins, or until tender. Reserve 1 cup potato water. Drain potatoes and return to pan.
In a food processor, puree beans with 1/2 cup potato water. Combine with potatoes and mash until smooth. Stir in olive oil and rosemary. Season. Thin with remaining potato water, if desired.