Ingredients

• Kosher salt
• 4 cups fresh, peeled Edamame or one 16-ounce bag frozen
• 1/2 cup buttermilk
• 1 to 2 tablespoons unsalted butter
• Koshers salt and freshly ground black pepper

Directions

1. Bring a medium saucepan of salted water to a boil over high heat. Add the edamame and cook for 20 to 25 minutes or until very soft. (Note; This is longer that the package directions tell you to cook them, but they need to be very soft in this recipe to be mashed.

2. Drain the edamame and transfer to a food processor fitted with the chopping blade. Add the buttermilk, butter and salt and pepper to taste and puree until you reach the desired consistency. Transfer the mixture back to the saucepan and heat just until hot.

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