This recipe is inspired by one of my favorite Las Vegas restaurants, Japonais at the Mirage. One of the side dishes is a mashed potatoes – savory, nutty, creamy and buttery. The funny thing was that you couldn’t really tell straight away what flavored the mashed potatoes and I had to ask the server for the secret ingredient, which he happily gave.
Miso paste.
Absolutely divine. Umami to the max. And still to this day, it’s one of my favorite ways to have potatoes.
Miso Mashed Potatoes
Crazy easy to make. Basically, make mashed potatoes the same way you’ve always been making them, but stir in miso paste.
I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. The same company is also the maker of best-selling miso paste called Marukome. You can use either product in this recipe.
Ingredients:
Okay, time to have a little fun here. Use any type of potatoes – white, russet or reds work best. Any type of fresh herbs- chives, tarragon, parsley or green onion. Cream or milk.
The first step is to boil the potatoes and them mash them.
Add in the butter and miso.
Pour in the milk.
Throw in some fresh chives.
No gravy, salt or pepper needed. The miso paste provides all the flavor.
By the way, I’m serving the Miso Mashed Potatoes with Ham with Grilled Peaches Recipe.
Miso Mashed Potatoes Recipe
Ingredients
- 2 pounds red potatoes, scrubbed
- 2 tablespoons butter
- 2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
- 2 tablespoons milk
- 2 teaspoons minced fresh chives, parsley or green onion
Instructions
- In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.
- Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso (needs more flavor) or milk (too thick) if needed.
