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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.84 Kcal (761 kJ) | ||
| Calories from fat | 69.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 12% | |
|---|---|---|---|
| Cholesterol | 15.47mg | 5% | |
| Sodium | 7.46mg | 0% | |
| Potassium | 685.22mg | 15% | |
| Total Carbs | 24.5g | 8% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 6.61g | 13% | |
| Vitamin C | 24.9mg | 42% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 92.6mg | 515% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.33 Kcal (445 kJ) | ||
| Calories from fat | 40.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 12% | |
|---|---|---|---|
| Cholesterol | 9.05mg | 5% | |
| Sodium | 4.36mg | 0% | |
| Potassium | 400.67mg | 15% | |
| Total Carbs | 14.32g | 8% | |
| Sugars | 1.43g | 10% | |
| Dietary Fiber | 1.83g | 13% | |
| Protein | 3.86g | 13% | |
| Vitamin C | 14.6mg | 42% | |
| Iron | 54.2mg | 515% | |
| Calcium | 31.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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