Instructions: 6 To 8 cups.

Scrub the potatoes, peel if desired,and cut into quarters. Place in a pot with 1 cup of water. Cover and simmer until the potatoes are very soft, about 20minutes. Heat 1/2 cup of water in a large nonstick skillet and add the green onions, garlic, and carrot. Cook over high heat, stirring frequently, until all the liquid has evaporated, for 5 minutes. Add the potatoes, with their cooking liquid, and mash, leaving some chunks. Be careful not to scratch the pan.Stir in the salt, pepper, and drained beans. Heat gently, stirring occasionally. Garnish with chopped cilantro, if desired.

NOTES : For dinner tonight, we had Mashed Potatoes with Black Beans, steamed broccoli spears, and Shiitake Mushroom Sauce topping the broccoli and surrounding the potatoes.

Here is the recipe from Jennifer Raymond in Dr. Neal Barnards new book "Turn Off the Fat Genes".

This was really good! I used 4 green onions and some diced yellow onions. Surprisingly tasty and colorful. DH looked at his plate, and said, "Wow, this is beautiful!" He couldnt rave enough about the potatoes.

I had a some leftover mashed potatoes, but not enough, so I added those to two newly cooked potatoes. This is a great way to use up leftover mashed taters, and it has a very different taste and texture.

If you have the cilantro, do use it. It added a nice extra flavor.

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