Edamame Mashed Potatoes

Edamame Mashed Potatoes (Adapted from CL)

3 cups frozen shelled edamame
2 pounds russet potato, cut into 2" pieces (with or without peel)
1 3/4 cups chicken broth
3/4 cup warm milk
2 tablespoons olive oil
1 1/4 teaspoons salt
fresh ground black pepper

In a large saucepan, add edamame - cover with enough water to come 2" above the edamame. Bring to a boil - cook, uncovered, until tender, about 7 to 10 minutes. Drain well. Place edamame in a food processor and pulse until finely chopped.

Meanwhile, in a large saucepan, add potatoes and broth - add just enough extra water to cover the potatoes. Bring to a boil - reduce heat and simmer until tender, about 15 to 18 minutes. Reserve about 1/2 cup of the cooking liquid, then drain the potatoes. Place potatoes back into the pot (off the heat) and let them sit for a minute to dissipate any excess liquid.

Turn the food processor back on, and slowly pour reserved cooking liquid through food chute - process until mostly smooth, stopping to scrape down the sides if needed.

In a large bowl, add pureed edamame mixture, cooked potatoes, milk, oil, salt and fresh ground black pepper to taste - mash with a potato masher to desired consistency.

Makes about 6 to 8 servings.

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