Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.

Katherine Cobbs
Recipe by Cooking Light January 2003

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.

Nutrition Facts

194 calories; calories from fat 29%; fat 6.2g; saturated fat 1g; mono fat 3g; poly fat 1.3g; protein 8.5g; carbohydrates 25.8g; fiber 4.3g; cholesterol 2mg; iron 1.5mg; sodium 419mg; calcium 70mg.
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