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)
  1. Cook edamame according to package directions.
  2. Roast cloves of garlic in 2 tbsp olive oil in 375 degree oven for 15 minutes or until browned.
  3. Peel and halve potatoes. Put in large pot with 2 cups vegetable broth. Add water to cover potatoes. Boil on medium high until tender.
  4. Drain potatoes but reserve cooking liquid. Put potatoes in large bowl and sprinkle with ½ tsp salt.
  5. 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.
  6. 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/