Edamame Mashed Potatoes

Ingredients• 1 1/2 cups frozen blanched shelled edamame (green soybeans)
• 2 1/2 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
• 7 oz. fat-free, less-sodium vegetable or chicken broth
• 1/4 cup warm 2% reduced-fat milk
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• pinch white pepper

Preparation
1. Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 8-10 minutes or until soft. Drain edamame, and set aside.

2. Place potatoes and 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.

Yield: 4 servings (serving size: 1 cup)


Good Luck!! Enjoy your potatoes!
xo-Karin

www.xofitness.com