Neon Spuds

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.

Nutrition Facts

Serving size: 154 Grams

From Fat7%
From Saturated Fat7%
From Sugar1%


Ingredient 6 servings 50 servings
frozen blanched shelled edamame2 cups9 pounds
Idaho potato3 cups10 pounds
2% reduced fat milk1/3 cup1.75 gallons
butter1 tbsp1.5 cups
low fat sour cream1 tbsp1.5 cups
salt1 tsp1 cup
white pepperpinch3/4 cup

  1. 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.

  2. Boil a large pot of water. Peel and boil the potatoes and cook in boiling water until easily pierced with fork (approximately 15 minutes).

  3. Warm the milk and butter in a small saucepan.

  4. Place all ingredients in a large mixer or food processor, if available. Cream together until smooth.