By Andrew Taylor - Spud Fit | August 7, 2021

Cheesy Cannellini & Roasted Garlic Whipped Potatoes

This recipe was brought to you by Dr. Neal Barnard, writer of the book “The Cheese Trap”.

Dr Barnard is another of those who I consider to be one of the godfathers of plant-based nutrition and health. He has authored many groundbreaking studies, including some fascinating and impactful work on type-2 diabetes. He is president of the Physicians Committee for Responsible Medicine, and has made a great contribution to the acceptance of plant-based diets in the dietary guidelines for Americans.


  • 3 good mashing potatoes, peeled and cut into medium diced
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 x 400 g (14 oz) tin cannellini beans, drained and rinsed
  • 1 garlic head, roasted in foil until soft, or 2 tablespoons prepared roasted garlic
  • 125 ml (4 fl oz/½ cup) plain unsweetened soy milk or other non-dairy milk
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 15 g (1/2 oz/¼ cup) nutritional yeast
  • 1 bunch spring onions (scallions), sliced


  • Step 1

    Put the potatoes in a large stockpot and cover with cold water. Drop in the rosemary and thyme sprigs. Bring to the boil over a high heat, then reduce the heat to medium–low and simmer until the potatoes are easily pierced with a fork, about 20 minutes. Drain the potatoes and set aside.

  • Step 2

    Meanwhile, blitz the cannellini beans in a food processor with the roasted garlic. Add the soy milk, salt, pepper and nutritional yeast, and blend until well combined.

  • Step 3

    Gradually add the diced potatoes, about a cup at a time, to the food processor and process until smooth. Season with extra salt and pepper if needed, then garnish with the spring onions.

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