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)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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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