Chef's Recipes

Potato and white bean purée

Australian Gourmet Traveller Italian side recipe for potato and white bean purée by Danny Russo from The Beresford Hotel.

By Danny Russo
  • Serves 6
  • 15 mins preparation
  • 35 mins cooking
Potato and white bean purée
Potato and white bean purée

You’ll need to begin this recipe a day ahead.


  • 200 gm dried cannellini beans, soaked overnight in plenty of water, drained (see note)
  • 800 gm Dutch cream potatoes (about 5), skin on, scrubbed
  • 150 ml pouring cream
  • 80 gm butter, coarsely chopped


  • 1
    Combine beans and plenty of cold water in a saucepan, simmer gently over medium heat until tender (25-30 minutes), drain and process in a food processor to a smooth paste. Return to pan and set aside.
  • 2
    Meanwhile, place potatoes in a large saucepan of cold salted water. Bring to the boil over medium-high heat, reduce heat to medium and simmer until tender and a skewer inserted meets no resistance (15-20 minutes). Drain and, when cool enough to handle, peel and pass through a moulis into bean purée (or mash well, then add to bean purée).
  • 3
    In a separate saucepan, heat cream and butter together until simmering, gradually add to potato mixture and mix until smooth. Season to taste and serve immediately with <a href="lamb_shoulder_with_tomato_fagioli_and_olive_rag.htm">braised lamb shoulder</a>.


Note You could substitute dried cannellini beans with 800gm drained canned cannellini beans. Process, without cooking, in a food processor to a smooth paste.

  • Author: Danny Russo