Edamame Mashed Potatoes

• 3 cups frozen blanched shelled edamame (green soybeans)
• 5 cups peeled baking potato, cut into 2-inch pieces (about 2 pounds)
• 1 (14.5-ounce) can fat-free, less-sodium chicken broth
• 3/4 cup warm 2% reduced-fat milk
• 2 tablespoons olive oil
• 1 1/4 teaspoons salt
• 1/8 teaspoon white pepper

1. Place edamame in a large saucepan. Cover with water to 2 inches above edamame, and bring to a boil. Cook 10 minutes or until soft. Drain edamame, and set aside.
2. Place potato and chicken broth in a large saucepan; add enough water to cover potatoes. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Place edamame in a food processor; process 1 minute or until finely chopped. With food processor on, slowly pour reserved cooking liquid through food chute; process until smooth.
4. Place edamame mixture, potato mixture, milk, oil, salt, and pepper in a large bowl, and mash with a potato masher to desired consistency.

frozen blanched, baking potato, chicken broth, milk, olive oil, salt, white pepper

Taken from www.myrecipes.com/recipe/edamame-mashed-potatoes-0 (may not work)