Edamame Mashed Potatoes

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Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.
8 servings (serving size: 1 cup)


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3 cups frozen blanched shelled edamame (green soybeans)
5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
1 (14.5-ounce) can fat-free, less-sodium chicken broth
3/4 cup warm 2% reduced-fat milk
2 tablespoons olive oil
1 1/4 teaspoons salt
1/8 teaspoon white pepper


Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 10 minutes or until soft. Drain edamame, and set aside.

Place potato and chicken broth in a large saucepan; add enough water to cover potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

Place edamame in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth.

Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.

Created date

January 2003

Nutritional Information

Calories 194
Caloriesfromfat 29 %
Fat 6.2 g
Satfat 1 g
Monofat 3 g
Polyfat 1.3 g
Protein 8.5 g
Carbohydrate 25.8 g
Fiber 4.3 g
Cholesterol 2 mg
Iron 1.5 mg
Sodium 419 mg
Calcium 70 mg