Ingredients for 4 servings:
1. 1 1/2 lbs yukon gold potatoes, quartered
2. coarse salt
3. fresh ground black pepper
4. 2 cups shelled edamame, thawed if frozen
5. 1/4 cup whole milk or 1/4 cup buttermilk
6. 3 tablespoons unsalted butter
7. 2 tablespoons chopped fresh chives

Directions:
1. In a saucepan, add the potatoes and enough cold water to cover; bring to a boil over medium-high heat.
2. Season with salt; decrease heat to medium-low, and simmer until tender, about 20 minutes.
3. Add in the edamame and cook until tender, about 5 minutes; drain well in a colander.
4. Meanwhile, heat the milk and butter in a small saucepan over low heat.
5. Cook until the butter is melted, then cover and keep warm.
6. Return the drained vegetables to their pan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1-2 minutes.
7. Mash the vegetables in the pan until smooth with a ricer, food mill, or potato masher.
8. Add the warm milk mixture and the chives, stirring vigorously until well combined.
9. Taste and adjust for seasoning with salt and pepper; serve immediately.

Enjoy your meal!