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Green Bean Casserole Mashed Potatoes

  • Total Time: 50 minutes


  • 4 pounds Yukon Gold potatoes, washed, peeled, and cubed
  • 6 cloves of garlic
  • 2 large sweet onions, peeled and cut into wedges
  • 1 pound green beans stemmed and washed
  • 1 pound cremini mushrooms, stemmed and washed
  • ¼ cup olive oil
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 stick unsalted butter
  • ½ cup whole milk
  • 1 cup crispy onions


  1. Preheat oven to 425 degrees F.
  2. Place the potatoes in a large pot of cold water. Bring to a boil over high heat, reduce to medium, cover and cook for about 20 minutes, until the potatoes are fork tender. Drain.
  3. While the potatoes are cooking, place the onions, green beans, and mushrooms on a large baking sheet. Drizzle with oil and season with pepper and red pepper flakes. Roast for about 30 minutes until tender and caramelized. Stir half way through cooking.
  4. Mash the potatoes with a fork. Heat the butter and milk in a microwave safe bowl in the microwave for about 1 minute until the butter is almost melted. Add to the potatoes and stir to combine.
  5. Remove the vegetables from the oven and carefully cut into bite sized pieces. Add to the potatoes, season with salt and pepper and stir to combine. Transfer to a serving dish immediately or store in an airtight container in the refrigerator for up to 3 days. Potatoes may also be frozen in an airtight container for up to 3 months. Reheat or thaw potatoes in the microwave or a pot on the stove, adding more butter and milk as necessary for creamy potatoes.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes