This recipe is a great way to add some nutrition and fun to your mashed potatoes. The first time I made it I added too much cooking liquid to the potatoes and they went limp on me. I learned the hard way that you can always add more liquid if the potatoes are too dry, but you can’t take the liquid out if they’re too wet. They were still delicious, though, and we polished them off pretty quickly. I also throw in a teaspoon of wasabi powder which adds a bit of a horseradish kick. If you’re not a fan, leave it out.  Since there is no fat added to this dish by way of butter or cream, I’m pretty liberal with the olive oil. This side dish would go really well will a faux-meatloaf recipe that I will be posting later this week.

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.