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 Dogs for Wellness Weekend!