Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cups cooked white beans, drained (equivalent to one 16-ounce can)
Coarse salt and freshly ground pepper
Preparation
Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until translucent, 6 to 8 minutes. Add potatoes and white beans and cover with water by 2 inches. Season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes. Drain, reserving about 1 cup cooking water.
Mash vegetables, adding reserved water to adjust consistency. Season with salt and pepper and drizzle with oil before serving.
