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Creamy White Bean And Vegetable Mash

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2 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, chopped

1 stalk celery, thinly sliced

1 carrot, peeled and thinly sliced

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

2 cups cooked white beans, drained (equivalent to one 16-ounce can)

Coarse salt and freshly ground pepper

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