Edamame Mashed Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 131
  • Fat: 4.5g
  • Saturated fat: 1.9g
  • Protein: 6.2g
  • Carbohydrate: 15.7g
  • Cholesterol: 9mg
  • Iron: 1.3mg
  • Sodium: 237mg
  • Calories from fat: 31%
  • Fiber: 2.7g
  • Calcium: 55mg


  • 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


  1. 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.
  2. . 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.
  3. . 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.
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