Yukon Gold and Edamame Mash

• 1 1/2 pounds Yukon gold potatoes, quartered
• Coarse salt and freshly ground black pepper
• 2 cups shelled edamame beans, thawed if frozen
• 1/4 cup whole milk or buttermilk
• 3 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives

1. In a saucepan, add the potatoes and enough cold water to cover, and bring to a boil over medium-high heat.
2. Season with salt, decrease the heat to medium-low, and simmer until tender, about 20 minutes.
3. Add the edamame and cook until tender, about 5 minutes.
4. Drain well in a colander.
5. Meanwhile, heat the milk and butter in a small saucepan over low heat.
6. Cook until the butter is melted, then cover and keep warm.
7. Return the drained vegetables to their saucepan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1 to 2 minutes.
8. Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher.
9. Add the warm milk mixture and the chives, stirring vigorously until well combined.
10. Taste and adjust for seasoning with salt and pepper.
11. Serve immediately.

gold potatoes, salt, edamame beans, milk, unsalted butter, fresh chives

Taken from www.epicurious.com/recipes/food/views/yukon-gold-and-edamame-mash-380390 (may not work)