Edamame Mashed Potatoes

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 3 cups frozen blanched shelled edamame
• 5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 3/4 cup warm 2% reduced-fat milk (100° to 110°)
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 1/8 teaspoon white pepper

Directions

1. Place edamame in a large saucepan.
2. Cover with water to 2 inches above edamame, and bring to a boil.
3. Cook 10 minutes or until soft.
4. Drain edamame, and set aside.
5. Place potato and chicken broth in a large saucepan; add water to cover potatoes.
6. Bring to a boil.
7. Reduce heat; simmer 15 minutes or until tender.
8. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
9. Place edamame in a food processor; process 1 minute or until finely chopped.
10. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth.
11. Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.

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