Mashed butter beans feel almost too good for how simple they are. Creamy, soft and subtly nutty, with a gentle richness that leans firmly into comfort food territory, whilst staying surprisingly fresh.
It's laughably easy to make. Five minutes, one pan and very little that can go wrong.
Compared to mashed potatoes, it's higher in fibre, a bit kinder on the carbs and doesn't rely on heaps of butter to taste good (though no one's stopping you).
It's also endlessly versatile. Serve it smooth or chunky, dress it up with herbs and lemon or keep it simple and let the beans do their thing. However you make it, it just works - every single time.
Jump to:
What's to love about this recipe
- Ready in just over 5 minutes.
- Smooth, creamy and comforting.
- Nearly foolproof - hard to mess up.
- Higher in fibre than potato mash.
- Top it with anything - herbs, Parmesan or fried mushrooms for a main.
- A quick side that feels a little special.
Key ingredient notes and substitutions
Butter beans
Butter beans (also known as lima beans) are large, creamy white beans with a mild flavour and soft texture, perfect for mashing.
They're naturally high in fibre and protein, so they feel a little more substantial than your usual potato side.
For this recipe, canned beans are your best friend. They're quick, convenient and already cooked, so you can have this mash on the table in just over five minutes.
Just drain them well and you're ready to go.
Olive oil or butter
Adds richness and helps carry the garlic and herbs. Olive oil keeps it light, butter makes it indulgent. Either works or mix them for the best of both worlds.
Minced garlic
Gives that gentle aromatic lift. Cook it slowly so it softens without browning, you want flavour, not bitterness.
Rosemary
Strong and fragrant, so a little goes a long way.
You can use fresh or dried or leave it out entirely if you prefer. Other herbs like thyme, parsley or sage also work beautifully with the beans' creamy softness.
Cream, milk or yoghurt
Loosens the mash and adds creaminess. A spoonful at a time lets you get the texture just right. Yoghurt adds a subtle tang, cream makes it rich, milk keeps it silky and light.
Lemon juice and lemon zest
Brightens the whole dish. Even a little zest makes a noticeable difference. Add to taste but we find half a medium lemon is just right for us.
Salt and pepper
Don't be shy. Beans need generous seasoning to really shine.
Grated parmesan
Adds a savoury hit and a touch of luxury. Perfect to scatter over the top just before serving for extra flavour.
You may also like...
If you love this butter bean mash, you might also enjoy a few of our other simple but flavour-packed sides: Learn how to make the perfect couscous every time, get the ultimate crispy roast potatoes on your plate, try easy Egyptian rice with vermicelli for a fragrant twist, or treat yourself to creamy coconut basmati rice.
TeXTURE GUIDE
Chunky: Mash lightly with a potato masher
Smooth: Blend until silky using a stick blender or food processor
Too thick? Add a splash of milk or water
Too thin? Let it cook gently to reduce
How to make butter bean mash
1. Heat the olive oil or butter in a pan over low heat. Add the garlic and rosemary. Cook gently for 1-2 minutes, until fragrant (don't let it brown).
2. Add the drained butter beans. Stir well and warm through for about 2 minutes.
3. Mash with a potato masher for a chunkier texture or use a stick blender or food processor for smooth.
4. Add the cream, milk or yoghurt a spoonful at a time until it's as soft as you like.
5. Stir in the lemon zest and juice. Season generously with salt and pepper.
6. Serve warm with a drizzle of olive oil or a knob of butter. Finish with a scatter of Parmesan, if using.
Pro tipS
- Add liquid slowly - you can always loosen it, but not thicken it easily.
- Season more than you think - beans need it.
- Don't rush the garlic - keep the heat low.
- Use a stick blender for the smoothest texture.
How to serve it (and make it your own)
- Spoon it alongside roast chicken, chicken skewers, lamb or sausages.
- Top with fried mushrooms for an easy vegetarian main.
- Add a handful of fresh herbs like parsley or thyme.
- Finish with extra Parmesan for a richer version.
- A pinch of chilli flakes adds a gentle warmth.
- Serve under stews or saucy dishes to soak everything up.
Storage and reheating
Fridge
Keep in an airtight container for up to 3 days.
Freezing
Possible, though the texture softens slightly.
Reheating
Warm gently in a pan or microwave. Add a splash of milk, water, or olive oil to loosen it if needed.
Pro tip
How to fix dry butter bean mash
Butter bean mash thickens as it sits, especially if you used yoghurt. If it's too dry when reheating, stir in a little extra liquid until it's creamy again.
FAQs
Yes, but with some caveats.
Butter beans (lima beans) are naturally creamy, mild and mash easily.
Cannellini beans or great northern beans are the closest substitutes. They're soft and mild enough to give a similar texture and flavour.
Kidney beans or black beans, however, are firmer and more robust in flavour - they can work in a pinch but the mash won't be quite as silky or subtle.
Whatever you choose, make sure the beans are cooked and soft. Canned beans are easiest.
Absolutely. Use olive oil instead of butter and swap cream or yoghurt for a plant-based alternative, such as oat or soy yoghurt, or a splash of plant milk. It will still be creamy and comforting.
Yes, but they need soaking and a long cook first.
Canned beans are much quicker and more convenient. Using dried beans makes the recipe less of a five-minute side and more of a meal prep task.
This usually happens if the beans aren't fully cooked (if not using canned) or if you mash too roughly.
Using a stick blender or food processor will give you a silky-smooth texture.
Adding a touch of cream, milk or yoghurt helps smooth it out too.
You can, though the texture softens slightly.
Freeze in an airtight container and thaw in the fridge before reheating gently with a splash of liquid to bring back creaminess.
Yes. You can prepare it a day in advance and store it in the fridge.
Reheat gently, adding a little extra liquid if it's thickened and finish with your toppings (if using) just before serving.
Recipe
Butter Bean Mash
Equipment
- Potato masher or stick blender
Ingredients
- 2 cans 400g (15.5oz) butter beans, well drained
- 2 tablespoons olive oil, or butter
- 2 teaspoons minced garlic - fresh, or garlic paste
- 1-2 teaspoons fresh rosemary, finely chopped - or ½ teaspoon dried
- 2-4 tablespoons cream, milk or natural yoghurt - enough to loosen to your liking
- juice from ½ a lemon - or to taste
- zest from ½ a lemon - or to taste
- salt and pepper - to taste
- grated parmesan - to taste
Instructions
- Heat the olive oil or butter in a pan over low heat. Add the garlic and rosemary. Cook gently for 1-2 minutes, until fragrant (don't let it brown).2 tablespoons olive oil, or butter, 2 teaspoons minced garlic, 1-2 teaspoons fresh rosemary, finely chopped
- Add the drained butter beans. Stir well and warm through for about 2 minutes.2 cans 400g (15.5oz) butter beans, well drained
- Mash with a potato masher for a chunkier texture or use a stick blender or food processor for smooth.
- Add the cream, milk or yoghurt a spoonful at a time until it's as soft as you like.2-4 tablespoons cream, milk or natural yoghurt
- Stir in the lemon zest and juice. Season generously with salt and pepper.juice from ½ a lemon, zest from ½ a lemon, salt and pepper
- Serve warm with a drizzle of olive oil or a knob of butter. Finish with a scatter of Parmesan, if using.grated parmesan
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Leave a Reply