Photo by Jessica Leibowitz

This is a huge hit with my family – try this in place of mashed potatoes one night and your family will join the club too.

Makes 4 servings
Hands-on time: 10 minutes
Total preparation time: 30 minutes

Kosher salt
3 ½ to 4 cups fresh, peeled Edamame or one 14- to 16-ounce bag frozen
½  – ¾ cup buttermilk
1 to 2 tablespoons unsalted butter or to taste
Freshly ground black pepper

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 than the package instructions tell you to cook them, but for this recipe they need to be very soft to be mashed.

 Drain the edamame and transfer to a food processor fitted with the chopping blade. Add ½ cup of the buttermilk, butter and salt and pepper to taste and puree until you reach the desired consistency. Add more buttermilk if you would like a lighter texture. Transfer the mixture back to the saucepan and heat just until hot.