Edamame Herb Mashed Potatoes
A light, protein-packed vegan mash dish made with creamy potatoes and vibrant edamame, perfect for a quick, satisfying meal.
5 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
33g protein
60g carbs
11g fat
Ingredients
For 4 servings
- 800 gram frozen edamame
- 800 gram russet potato
- 2 tablespoon olive oil
- 3 clove garlic
- 2 tablespoon lemon juice
- 30 gram fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Peel and dice the potatoes into small cubes for faster cooking.
- 2
Boil the diced potatoes in a pot of salted water for about 10-12 minutes until tender.
- 3
While the potatoes are boiling, cook the frozen edamame according to package instructions, usually 5 minutes in boiling water, and drain.
- 4
In a pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- 5
Drain the cooked potatoes and return them to the pot. Add the cooked edamame, sautéed garlic, lemon juice, chopped parsley, salt, and black pepper.
- 6
Mash until smooth, adding a bit of cooking water if needed to reach desired consistency. Adjust seasoning to taste.
- 7
Serve warm, garnished with additional parsley if desired.
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