Edamame

            EDAMAME MASH POTATOES

8 servings (serving size: 1 cup)

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

Preparation

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.

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.

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.

Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.

Nutritional Information

Calories:

194 (29% from fat)

Fat:

6.2g (sat 1g,mono 3g,poly 1.3g)

Protein:

8.5g

Carbohydrate:

25.8g

Fiber:

4.3g

Cholesterol:

2mg

Iron:

1.5mg

Sodium:

419mg

Calcium:

70mg