Edamame Mashed Potatoes

recipe
Edamame are fresh young soybeans. In this recipe, they add fiber and protein to ordinary mashed potatoes as well as a fun green color.

Yield:

4 adult servings (serving size: about 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 230
Caloriesfromfat 0.0 %
Fat 7.1 g
Satfat 1.1 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 11 g
Carbohydrate 31.1 g
Fiber 4.7 g
Cholesterol 3 mg
Iron 2.5 mg
Sodium 570 mg
Calcium 70 mg

Ingredients

1 1/2 cups frozen shelled edamame (green soybeans)
2 1/2 cups cubed peeled baking potato (about 1 pound)
1 cup fat-free, less-sodium chicken broth
1/2 cup water
1/2 cup 2% reduced-fat milk
1 tablespoon olive oil
3/4 teaspoon salt
Dash of ground white pepper

Preparation

1. Cook edamame in boiling water 10 minutes or until tender. Drain and set aside.

2. Place potato, chicken broth, and water in a large saucepan. Cover and bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain, reserving 1/2 cup cooking liquid.

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

4. Place edamame mixture, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher to desired consistency.

For baby: Serve spoonfuls in a small bowl or on a rimmed plate.

Note:

Katherine Cobbs,

Cooking Light First Foods,

Oxmoor House

August 2010
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