Put chopped potatoes in 2 inches of water. Add salt to water (if desired). bring water to a boil; reduce the heat and gently boil the potatoes until soft (about 5-7 minutes). Heat olive oil in a small skillet on medium/low. Add spinach and stir to coat with the oil (cook 3-5 minutes). Stir in chopped red pepper pieces and cook 3-5 minutes more. Stir in beans just as the potatoes are finishing cooking. Drain the potatoes and put back in and mash, add milk and salt to taste. With a rubber spatula, mix in vegetables.
This recipe was provided by Mary Flynn, PhD, RD, research dietician at The Miriam Hospital. This recipe was part of a recent research study that found that olive oil may produce greater weight loss in breast cancer survivors compared to a more traditional low-fat diet. Find out more about the study and listen to Flynn describe the results.