Edamame Mashed Potatoes

Edamame are fresh young soybeans. In this recipe, they add fiber and protein to ordinary mashed potatoes as well as a fun green color.

Yield: 4 adult servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 11g
  • Carbohydrate: 31.1g
  • Fiber: 4.7g
  • Cholesterol: 3mg
  • Iron: 2.5mg
  • Sodium: 570mg
  • Calcium: 70mg


  • 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


  1. 1. Cook edamame in boiling water 10 minutes or until tender. Drain and set aside.
  2. 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. 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. 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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