Edamame Mashed Potatoes
- 10 oz bag shelled edamame (about 2 cups)
- 2 cups vegetable broth
- 3 large or 5 medium russet potatoes, peeled and halved
- 4 tbsp olive oil
- 6 cloves garlic
- 1 tsp salt (or more to taste)
- ½ tsp pepper
- 1 tsp wasabi powder (optional)
- Cook edamame according to package directions.
- Roast cloves of garlic in 2 tbsp olive oil in 375 degree oven for 15 minutes or until browned.
- Peel and halve potatoes. Put in large pot with 2 cups vegetable broth. Add water to cover potatoes. Boil on medium high until tender.
- Drain potatoes but reserve cooking liquid. Put potatoes in large bowl and sprinkle with ½ tsp salt.
- Add edamame, roasted garlic with the olive oil, and ⅓ cup reserved cooking liquid to food processor. Pulse a few times. Add 2 more tbsp olive oil, ½ tsp salt, ½ tsp pepper and 1 tsp wasabi powder. Pulse a few more times to mix.
- Put edamame mixture in the bowl with the potatoes and mash with a potato masher. If the potatoes are too dry, add more cooking liquid and/or olive oil. Add more salt to taste.
Recipe by forkbelly.com at http://forkbelly.com/edamame-mashed-potatoes/
3.1.09