From a bistro cooking class at the Elephant Walk, a Cambodian/French restaurant in Boston. This is so good and so easy -- has become quite the hit and most requested item in the house.
Prep and boil yukon golds (preferably) or any other potatoes for mashing.
Mash, add good quality olive oil (more than you'd think), s+p
Stir in some chopped (2-3) fresh plum tomatoes, chopped scallions/green onions (2-3), and about 1 cup shelled and lightly cooked edamame.
It's easy, and sounds a little weird, but the better the olive oil, the tastier this will be. It's a great alternative to boring old potatoes, or potatoes mashed with dairy...