Great recipe- and a fun way to use edamame. I agree that one needs to watch the amount of milk used to ensure potatoes don't become runny.
Edamame Mashed Potatoes
Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.
Yield: 8 servings (serving size: 1 cup)
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Amount per serving
- Calories: 194
- Calories from fat: 29%
- Fat: 6.2g
- Saturated fat: 1g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1.3g
- Protein: 8.5g
- Carbohydrate: 25.8g
- Fiber: 4.3g
- Cholesterol: 2mg
- Iron: 1.5mg
- Sodium: 419mg
- Calcium: 70mg
- 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.
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Edamame Mashed Potatoes Recipe at a Glance