Best Mashed Potatoes And Fava Beans Recipes

MASHED POTATOES AND FAVA BEANS

Steps:

• Place potatoes in a small stockpot, cover with water, and bring to a boil. Reduce heat to medium high, and gently boil until tender, about 40 minutes. Drain in a colander. Using a towel to hold the potatoes, peel while still hot. Pass them through a potato ricer or a food mill into the top of a double boiler or a large heatproof bowl. Meanwhile, fill a small stockpot or bottom of a double boiler about a quarter of the way, and bring to a simmer.
• To the riced potatoes add the buttermilk, butter, salt, and pepper; mix well to combine. Cover the bowl, and place over simmering water to keep warm.
• Meanwhile, split fava-bean pods lengthwise with your fingers, and remove beans. Bring a small saucepan of water to a boil, and add beans. Cook until beans are very tender, about 3 minutes; drain. Peel one end of each bean, squeeze gently to pop bean from skin; discard skins. Roughly mash half the beans, and stir into potatoes. Serve immediately garnished with the remaining whole fava beans.

FAVA BEANS WITH MINT, POTATOES AND ARTICHOKES

Steps:

• Slice off tops of artichokes horizontally and remove the tough outer leaves and stems. Cut artichokes into slices one-fourth-inch thick and place in cold water to cover with lemon half.
• Drain artichokes and dry them in a salad spinner. Pour oil into a large roasting pan and put potatoes and artichokes in the pan with mint and garlic. Roast 45 minutes or until they are lightly browned, turning often.
• Meanwhile, steam the fava beans for five minutes. Add them to potatoes with mint and bake for five minutes. Season to taste with salt and pepper. Remove garlic cloves before serving. Garnish with mint.

MASHED FAVA BEAN TOASTS

Steps:

• Shuck the beans from their pods, discarding the pods.
• Blanch the beans: Drop shucked favas in boiling water for 1 minute, then plunge into ice water. When cool, drain in a colander, then pierce outer skin from each bean with thumbnail and squeeze to slip off skins. Discard skins and set peeled favas aside. (May be prepared up to 24 hours ahead of time.)
• Put 2 tablespoons olive oil in a skillet over medium-high heat. Add peeled favas and season generously with salt and pepper. Stir to coat with oil, add garlic, and let sizzle for a few minutes without browning. Add 1/2 cup water, cover and let simmer until beans have softened and most of the liquid is gone, about 10 minutes. Turn off heat.
• Using a potato masher or wooden spoon, mash favas roughly. (If favas are larger and starchier, they may have begun to fall apart already, which is fine.) Put pan back on stove and turn heat to medium. Stir in crushed red pepper and rosemary (and a little water if the mash is too thick), adjust seasoning, and transfer fava beans to a warm bowl.
• Lightly toast baguette slices. Smear each toast with a tablespoon or so of mashed fava. Drizzle with more olive oil and sprinkle with coarse sea salt if desired.