Edamame Mashed Potatoes

recipe
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.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 27 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

. 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.

. 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,

Oxmoor House

January 2008
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