Edamame Mashed Potatoes

Adding edamame gives standard mashed potatoes a boost in protein and heart healthy soy isoflavones - not to mention a fun green color!

Place 1 and 1/2 cups frozen shelled edamame in a saucepan; cover with water to about 2 inches above the beans. Bring to a boil, then continue to cook for 10 minutes. Drain and set aside.

In another saucepan, combine 2 and 1/2 cups peeled baking potato (cut into about 2-inch pieces) and 7 ounces of vegetable broth. Add enough water to the pan so that the potatoes are covered. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain the potatoes, but reserve 1/4 cup of the cooking liquid.

Place the cooked edamame in a food processor and process until finely chopped. Add the reserved cooking liquid, and process until smooth.

Place the edamame mixture and the cooked potatoes in a large bowl, along with 6 tablespoons warm plain soy milk (such as Silk), 1 tablespoon olive oil, 1/2 tsp. salt and just a dash of white pepper. Mash with a potato masher until as smooth as you like them!

1 cup of mashed potatoes is 200 calories - this recipe makes enough for 4 servings, but it also doubles easily.

Cost:
frozen shelled edamame $3.49
baking potato $1.64
vegetable broth