Yukon Gold And Edamame Mash

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 in a saucepan, add the potatoes and enough cold water to cover; bring to a boil over medium-high heat.
• 2 season with salt; decrease heat to medium-low, and simmer until tender, about 20 minutes.
• 3 add in the edamame and cook until tender, about 5 minutes; drain well in a colander.
• 4 meanwhile, heat the milk and butter in a small saucepan over low heat.
• 5 cook until the butter is melted, then cover and keep warm.
• 6 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.
• 7 mash the vegetables in the pan until smooth with a ricer, food mill, or potato masher.
• 8 add the warm milk mixture and the chives, stirring vigorously until well combined.
• 9 taste and adjust for seasoning with salt and pepper; serve immediately.