Green Edamame Mashed Potatoes


Keeping with the green theme, today I have for you edamame mashed potatoes. Although some might think beans in mashed potatoes is a weird combination, white bean puree is delicious in mashed potatoes. You can add it instead of the milk and butter and the result is incredibly fluffy and creamy. In fact, I have successfully served them to non-vegan people without them knowing that the mashed potatoes were even vegan! For this recipe, I have used edamame, which are young soy beans and pureed it before adding it to the potatoes. Edamame definitely has a more bold flavor than white beans, but that is not a problem for me, because I like edamame! Obviously, if you don’t like edamame… than you won’t like this. (You could try substituting peas, if you want to keep with the green theme!)

Recipe: (4 small servings/2 large)

1 c edamame cooked until soft

4 large potatoes (4 cups chopped)

1 cup water

2 T miso

1/4 cup chopped fresh parsley


Boil your potatoes. When they are fork tender, reserve the extra liquid and use it to puree the edamame and miso in a food processor until completely smooth (about 1/4 c). Add this to your potatoes along with the parsley and mash to your desired consistency.


This recipe was submitted on Diets Deserts and DogsΒ for Wellness Weekend!


  1. These sound fantastic! What a great addition to potatoes (I think a serving of these might be enough for my whole dinner). πŸ™‚ Thanks so much for linking up to Wellness Weekend! πŸ™‚

  2. Pingback: Anti-candida, whole foods, sugar-free, vegan Wellness Weekend Event | Ricki Heller

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