Since it’s St. Patrick’s Day, I thought it would be festive to make mashed potatoes…and make them green! Turns out this is was one o the best ideas I’ve had in a while. Mixing in edamame not only added the desired green color I wanted to the potatoes, but it gave them a cheesy texture (bonus!). I also felt a little better that I wasn’t eating pure starch – the edamame added some protein to the mix too. Since it was just me eating them, the proportions are for one serving. Feel free to multiply for your St. Patty’s party weekend.
What You Need:
3 small red potatoes (or 1 medium potato)
1/2 cup frozen, shelled edamame
1/2 tbsp butter
2 tbsp warm milk
Splash of white balsamic vinegar (optional)
Salt and pepper to taste
What to Do:
Wash the potatoes and cut them in half. Use your knife to make slits all over the potato halves. You can boil the potatoes until tender, but I put them in a microwaveable bowl half filled with water and nuked them for 12 minutes with the cover partially on. Drain the potatoes, let cool so you can handle and remove the skins. Set aside.
Cook the edamame according to the directions on the packet. Drain. Add the potatoes and the edamame to a food processor. Add the butter, milk, balsamic vinegar, salt and pepper. Blend together until mostly smooth. You should have bits of edamame laced throughout for a “lumpy” texture. Serve warm.
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.