By Rebecca K. and Dawn L. from Joseph D'Aquinni West Road Intermediate, Pleasant Valley, New York .
This silky combination of soy beans and Idaho potatoes is a fantastic and delicious way to sneak a ton of nutrients into a common food children adore - homemade mashed potatoes. This dish offers comfort food at its best and the bright and fresh color will attract all children.
Serving size: 154 Grams
|From Saturated Fat||7%|
|Ingredient||6 servings||50 servings|
|frozen blanched shelled edamame||2 cups||9 pounds|
|Idaho potato||3 cups||10 pounds|
|2% reduced fat milk||1/3 cup||1.75 gallons|
|butter||1 tbsp||1.5 cups|
|low fat sour cream||1 tbsp||1.5 cups|
|salt||1 tsp||1 cup|
|white pepper||pinch||3/4 cup|
Place the edamame in a large saucepan. Cover with water at least 2 inches higher than the edamame and bring to a boil. Cook 10 minutes or until soft. Drain edamame and set aside.
Boil a large pot of water. Peel and boil the potatoes and cook in boiling water until easily pierced with fork (approximately 15 minutes).
Warm the milk and butter in a small saucepan.
Place all ingredients in a large mixer or food processor, if available. Cream together until smooth.