ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Edamame Mashed Potatoes

Prep time 10 mins
Cook time 27 mins
Yield 6 servings (serving size: 1/2 cup)
The secret ingredient in these homestyle, chunky mashed potatoes is edamame. The pureed beans add not only a nutty, buttery flavor, but also the health benefits of soy protein.


  • 1 1/2 cups frozen shelled edamame (green soybeans)
  • 2 cups cubed peeled Yukon gold potato (about 1 pound)
  • 1/3 cup warm 1% low-fat milk
  • 3 tablespoons reduced-fat sour cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 131
  • fat 4.5 g
  • satfat 1.9 g
  • protein 6.2 g
  • carbohydrate 15.7 g
  • cholesterol 9 mg
  • iron 1.3 mg
  • sodium 237 mg
  • caloriesfromfat 31 %
  • fiber 2.7 g
  • calcium 55 mg

How to Make It

  1. Place edamame in a medium saucepan. Add water to cover 2 inches above edamame; bring to a boil. Cook 7 to 8 minutes or until soft; drain and set aside.

  2. . Place potato in same pan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid.

  3. . Place edamame and reserved cooking liquid in a food processor or blender; process until smooth. Combine pureed edamame, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher until desired consistency.

Oxmoor House Healthy Eating Collection