Admittedly, these potatoes will never will a beauty contest. And were you to serve them at a chi-chi dinner party, your guests might look at you askance. They look, after all, more like refried beans with a smattering of unidentifiable green pellets than classic mashed potatoes, the beloved comfort food. Then again, these are anything but your classic potatoes. With nearly equal parts smashed edamame and mashed potatoes, flavored with miso, this dish takes potatoes from all American to Asian-inspired.
The bold, earthy notes of miso made adding butter totally unnecessary and the edamame provided a bit of greenery and nutrition that is usually lacking from mashed potatoes. As outlined in my new (but already beloved) How to Cook Everything Vegetarian, the dish is meant to be chunky and textured, not a smooth puree. Bittman suggests giving the edamame a whirl in the food processor before adding them to the potatoes. Not up for the additional work of washing the food processor, I used a potato masher to smash them as much as possible, then added the cooked potatoes and mashed some more. Dylan found the chunkiness of the edamame a little jarring and should you feel the same way, letting them get a bit smaller (though not pureed!) in the food processor should do the trick. Lastly, I used brown miso solely because it was what we had on hand, but were you use the lighter varieties, you would likely get a more aesthetically pleasing dish. Either way, this was a fun modernization of a classic dish and I’m already thinking about which of the Bittman’s other smashed edamame-potato flavor combinations I’ll try next. Red curry paste, anyone?
Smashed edamame and potatoes with miso (serves 4)
2 medium potatoes, peeled and cubed
2 cups edamame, fresh and thawed frozen
2 or 3 tbsp miso (any variety) mixed with 1/4 cup water
salt and freshly ground pepper
chopped scallion for garnish
1. Boil the potatoes in water to cover until soft, about 20 minutes.
2. Meanwhile, in another pot, bring about 1 quart water to a boil, add the edamame and cook for 5 to 7 minutes. Drain the edamame, transfer to a blender or food processor, and pulse until roughly chopped (do not puree).
3. Drain the potatoes when done (reserve a bit of the cooking water), add the edamame and the miso, and smash the potatoes with a masher or wooden spoon (it should be fairly chunky). Add a little of the reserved potato water if the mixture is too dry. Taste and adjust the seasoning, adding salt or pepper if needed. Garnish with scallion and serve.