Edamame Mashed Potatoes

• 1 1/2 cups frozen shelled edamame (green soybeans)
• 2 cups cubed peeled Yukon gold potato (about 1 pound)
• 1/3 cup warm 1% low-fat milk
• 3 tablespoons reduced-fat sour cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Place edamame in a medium saucepan. Add water to cover 2 inches above edamame; bring to a boil. Cook 7 to 8 minutes or until soft; drain and set aside.
2. . Place potato in same pan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid.
3. . Place edamame and reserved cooking liquid in a food processor or blender; process until smooth. Combine pureed edamame, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher until desired consistency.

gold potato, milk, sour cream, butter, salt, freshly ground black pepper

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