Neon Spuds
By Rebecca K. and Dawn L. from Joseph D'Aquinni West Road Intermediate, Pleasant Valley, New York .
Description
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.
Nutrition Facts
Serving size: 154 Grams
| Calories | 170 |
| From Fat | 7% |
| From Saturated Fat | 7% |
| From Sugar | 1% |
| Sodium | 300mg |
Ingredients
| 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 |
Preparation
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.
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