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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve these green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones. Ingredients:
3 cups frozen blanched shelled edamame (green soybeans) |
5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds) |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
3/4 cup warm 2% reduced-fat milk |
2 tablespoons olive oil |
1 1/4 teaspoons salt |
1/8 teaspoon white pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.
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