Place 2 pounds peeled and diced potatoes in a large Dutch oven or pot. Add enough water to cover and ½ teaspoon salt. Bring to a boil. Reduce the heat to medium-low and cook for 15-20 minutes or until potatoes break apart easily when pierced with a fork. Drain and place into a serving dish. Gently smash with a masher or a fork leaving large chunks.
Meanwhile, in a large non-stick skillet over medium heat sauté the chopped onion with two tablespoon butter until translucent, about 4-5 minutes. Add a can of kidney beans (rinsed and drained) and two minced garlic cloves. Fry for one minute longer then remove from the heat.
Gently fold the beans and onions mixture into the potatoes. Add chopped fresh parsley and dill. Season the potatoes and beans with salt and pepper to taste. Serve warm.
• Make it vegan by swapping butter with oil. • Use any type of potatoes you have on hand. • Replace kidney beans with other beans. *See notes in the post. • You could cook potatoes with skin on and then peel and dice. Leave the red skin potatoes unpeeled if you prefer. • The leftovers make a great salad. Just add cider or white vinegar to taste. Serve it warm or cold! • Add cubed ham for an easy main entree.