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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Edamame are fresh young soybeans. In this recipe, they add fiber and protein to ordinary mashed potatoes as well as a fun green color. Ingredients:
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 |
Directions:
1. Cook edamame in boiling water 10 minutes or until tender. Drain and set aside.
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. 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. 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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