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.
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- 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
- 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.
- . 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.
- . 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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