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.

Recipe by Oxmoor House January 2008

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Recipe Summary

cook:
27 mins
total:
37 mins
prep:
10 mins
Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • . 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

131 calories; fat 4.5g; saturated fat 1.9g; protein 6.2g; carbohydrates 15.7g; cholesterol 9mg; iron 1.3mg; sodium 237mg; calories from fat 31%; fiber 2.7g; calcium 55mg.
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