White Bean Mashed Potatoes

We like mashing Yukon Golds, but russets work fine too. Yukon Gold potatoes are buttery to begin with, so you’re ahead of the game from the get-go. They aren’t as absorbent as russets, so won’t soak up as much butter and cream, if you’re trying to be stingy in that area. Canned beans are best here, as they tend to purée more smoothly than simmered dry beans. (If you use dry beans, simmer them with a clove of garlic, and overcook them so that they mush easily.) If you really don’t want to de