Edamame Mashed Potatoes

• 1 1/2 cups frozen shelled edamame (green soybeans)
• 2 1/2 cups cubed peeled baking potato (about 1 pound)
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup water
• 1/2 cup 2% reduced-fat milk
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• Dash of ground white pepper

1. Cook edamame in boiling water 10 minutes or until tender. Drain and set aside.
2. Place potato, chicken broth, and water in a large saucepan. Cover and bring to a boil. Reduce heat, and simmer 12 minutes or until tender. Drain, reserving 1/2 cup cooking liquid.
3. Place edamame in a food processor; process until finely chopped. With processor on, slowly pour reserved cooking liquid through food chute, processing until smooth.
4. Place edamame mixture, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher to desired consistency.
5. For baby: Serve spoonfuls in a small bowl or on a rimmed plate.

baking potato, chicken broth, water, milk, olive oil, salt, ground white pepper

Taken from www.myrecipes.com/recipe/edamame-mashed-potatoes-1 (may not work)