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Edamame Mashed Potatoes

Yield 4 adult servings (serving size: about 3/4 cup)
Edamame are fresh young soybeans. In this recipe, they add fiber and protein to ordinary mashed potatoes as well as a fun green color.


  • 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

Nutrition 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

How to Make It

  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.

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

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