Yukon Gold and Edamame Mash
Ready In: 1 hr 10 mins
Serves: 4-6
Ingredients
- 1 1⁄2 lbs yukon gold potatoes, quartered
- coarse salt
- fresh ground black pepper
- 2 cups shelled edamame, thawed if frozen
- 1⁄4 cup whole milk or 1⁄4 cup buttermilk
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Directions
- In a saucepan, add the potatoes and enough cold water to cover; bring to a boil over medium-high heat.
- Season with salt; decrease heat to medium-low, and simmer until tender, about 20 minutes.
- Add in the edamame and cook until tender, about 5 minutes; drain well in a colander.
- Meanwhile, heat the milk and butter in a small saucepan over low heat.
- Cook until the butter is melted, then cover and keep warm.
- Return the drained vegetables to their pan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1-2 minutes.
- Mash the vegetables in the pan until smooth with a ricer, food mill, or potato masher.
- Add the warm milk mixture and the chives, stirring vigorously until well combined.
- Taste and adjust for seasoning with salt and pepper; serve immediately.
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