Smashed edamame and potatoes with miso is weeknight comfort in under thirty minutes. The potatoes crush into creaminess while the edamame stay bright and snappy, and everything gets tossed in a salty-sweet miso glaze finished with scallions.
Ready to elevate your side dish game? Move over, boring mashed potatoes! This Smashed Edamame and Potatoes with Miso is a vibrant, flavor-packed dish that brings together the comforting creaminess of potatoes with the fresh bite of edamame. The secret ingredient, miso paste, adds an incredible depth of savory, umami flavor that makes this simple recipe truly unforgettable. It’s a modern, healthy, and utterly delicious take on a classic comfort food, ready in just 30 minutes!
Ingredients
• 2 medium potatoes, peeled and cubed
• 2 cups / 300g (10.6 oz) edamame, fresh or thawed frozen
• 2 to 3 tablespoons miso, mixed with 1/4 cup / 60ml water
• Salt and freshly ground black pepper, to taste
• Chopped scallion, for garnish
Instructions
1. Place the potatoes in a pot with enough water to cover. Bring to a boil and cook until soft and easily pierced with a fork, about 20 minutes.
2. Meanwhile, in a separate pot, bring about 4 cups (960 ml) of water to a boil. Add the edamame and cook for 5 to 7 minutes. Drain the edamame well.
3. Transfer the cooked edamame to a blender or food processor and pulse a few times until roughly chopped. Be careful not to purée them; you want a coarse, chunky texture.
4. When the potatoes are done, drain them, reserving about 1/4 cup (960 ml) of the cooking water. Return the potatoes to the hot pot.
5. Add the chopped edamame and the miso-water mixture to the potatoes. Use a potato masher or a large wooden spoon to smash everything together until it reaches a chunky consistency.
6. If the mixture seems too dry, stir in a little of the reserved potato water until you reach your desired creaminess. Taste and adjust the seasoning with salt, pepper, or more miso if needed.
7. Garnish generously with chopped scallion and serve warm.
Nutritional Information
• Recipe Facts
• MAKES: 4 servings
• TIME: 30 minutes
• A fantastic source of plant-based protein and dietary fiber.
• Rich in complex carbohydrates for sustained energy.
• Packed with essential minerals like potassium and folate.
Pro Tips
• Use white miso for a slightly sweet, delicate flavor, or a darker red or brown miso for a more robust, earthy taste.
• Edamame are firmer than other beans, so a food processor is essential for breaking them down. Pulse lightly to keep a nice, chunky texture.
• Feel free to swap the edamame for other fresh beans like lima, fava, or cranberry beans for a different flavor profile.
• For a spicy kick, replace the miso with 2 tablespoons (30 ml / 1 fl oz) of red curry paste mixed with coconut milk instead of water.
FAQ
Q: Is this smashed edamame and potato recipe vegan
A: Yes, this recipe is naturally vegan as written! It contains no dairy or animal products. Miso paste is a fermented soybean product, making this a completely plant-based dish.
Q: Is this dish a good source of vegetarian protein
A: Absolutely! Edamame (young soybeans) are a fantastic source of complete plant-based protein. This dish is a great way to add a substantial protein boost to your meal, making it much more filling and nutritionally balanced than traditional mashed potatoes.
Q: Can I make this recipe with a different type of bean
A: Yes, you can. While edamame provides a unique texture and flavor, you could substitute them with other fresh or frozen beans like lima beans or fava beans. Adjust the cooking time as needed for the specific bean you choose.
Q: How should I store leftover smashed edamame and potatoes
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture on the stovetop, adding a splash of water or vegetable broth to restore its creamy consistency, or simply use a microwave.
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Smashed Edamame and Potatoes with Miso
Ingredients
Method
- Place the potatoes in a pot with enough water to cover.
- Bring to a boil and cook until soft and easily pierced with a fork, about 20 minutes.
- Meanwhile, in a separate pot, bring about 4 cups (960 ml) of water to a boil.
- Add the edamame and cook for 5 to 7 minutes.
- Drain the edamame well.
- Transfer the cooked edamame to a blender or food processor and pulse a few times until roughly chopped. Be careful not to purée them; you want a coarse, chunky texture.
- When the potatoes are done, drain them, reserving about 1/4 cup (960 ml) of the cooking water. Return the potatoes to the hot pot.
- Add the chopped edamame and the miso-water mixture to the potatoes. Use a potato masher or a large wooden spoon to smash everything together until it reaches a chunky consistency.
- If the mixture seems too dry, stir in a little of the reserved potato water until you reach your desired creaminess.
- Taste and adjust the seasoning with salt, pepper, or more miso if needed.
- Garnish generously with chopped scallion and serve warm.
