Edamame Mashed Potatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1.5 cups edamame green frozen shelled soybeans
• 3 tablespoons cup heavy whipping cream sour reduced-fat
• 0.3 cup warm milk 1% low-fat
• 0.5 teaspoon salt 
• 1 pound yukon gold potatoes cubed peeled

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• blender
• potato masher

Directions

1. Place edamame in a medium saucepan.
2. Add water to cover 2 inches above edamame; bring to a boil. Cook 7 to 8 minutes or until soft; drain and set aside.
3. Place potato in same pan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until tender.
4. Drain, reserving 1/4 cup cooking liquid.
5. Place edamame and reserved cooking liquid in a food processor or blender; process until smooth.
6. Combine pureed edamame, potato, milk, and remaining ingredients in a large bowl. Mash with a potato masher until desired consistency.