Edamame Mashed Potatoes

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve this green-tinted potatoes with salmon for a meal rich in omega-3 fatty acids and isoflavones.
== Ingredients ==
* 3 cups frozen blanched shelled edamame
* 5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 3/4 cup warm 2% reduced-fat milk (100° to 110°)
* 2 tablespoons olive oil
* 1 1/4 teaspoons salt
* 1/8 teaspoon white pepper
== Directions ==
# 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 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.
Yield: 8 servings (serving size: about 1 cup)
Category:American Recipes
Category:American Side Dishes
Category:Quick and Easy Recipes
Category:Quick and Easy Side Dishes
Category:American Vegetarian
Category:Vegetarian Recipes
Category:Mashed potato Recipes
Category:Bean Recipes
Category:Sweet bean Recipes
Category:Russet potato Recipes
Category:Potato Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Milk and cream Recipes
Category:Milk Recipes
Category:Olive oil Recipes
Category:Oil Recipes
Category:Salt Recipes
Category:Pepper Recipes
Category:White pepper Recipes
Category:Healthy Side Dishes
Category:Healthy Recipes