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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 6 |
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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. Ingredients:
1 1/2 cups frozen shelled edamame (green soybeans) |
2 cups cubed peeled yukon gold potato (about 1 pound) |
1/3 cup warm 1% low-fat milk |
3 tablespoons reduced-fat sour cream |
1 tablespoon butter |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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