Green Edamame Mashed Potatoes

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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.

Enjoy!

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

2 Comments

  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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