Miso Mashed Potatoes
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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
You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).
Prep Time 5 minutes mins
Cook Time 25 minutes mins
- 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
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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
You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).
Prep Time 5 minutes mins
Cook Time 25 minutes mins
- 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
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.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
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Je veux apprécier
It is cool to find Miso mashed potato recipe here! I found a Japense style mashed poteto in Japanese online recipe site and tried it. It was delicious.
The recipe used soy milk instead of regular milk. And for miso, they use miso paste from Miyasaka. They don’t have tubed miso paste like the one you use but the miso paste tastes great! http://miyasaka-usa.com their website doen’t show the pastes but they do have one 🙂
Hi there! I will have to look out for Miyasaka miso paste 🙂
You should definitely try it.
So yummy. I’ve used a few recipes off your site before-vegetarian ones, I stopped cooking with meat and seafood 2 years ago. Recently i saw your cookbook in a store. I didn’t have the money to buy it (even discounted), yet I was so tempted, because you make things look easy. The miso mashed potatoes stuck in my head and tonight I made them. FAntastic.
Thanks so much Megan!
This was a simple but tasty way to finish off the potatoes and miso paste in the fridge. I tried out my food processor for the first time with this (stupid, I know).
Thankfulness to my father who stated to mee on the toppic of this
web site, this web site is truly awesome.
OK, going to buy miso paste. Gotta try these, thanks.
I made these today and they are DELISH! I will definitely tuck this away as a go-to easy mashed potatoes recipe.
Jaden, these potatoes are a wonderful idea; how inspirational you are! I can’t wait to try these. And the song that came to my mind when I read your post about your most amazing husband was Bonnie Raitt’s “Don’t Advertise Your Man”…ha!!!
What a creative way to make mashed potatoes! This can be dinner in itself, looks amazing.
My goodness, the Miso Mashed Potatoes was just ddddddelicious.
Jaden these sound fantastic! I love umami flavors and love mashed potatoes. I was just looking at my favorite miso (South River Miso, available online, made in MA) today thinking about new ways of using it and I found your post. Thanks! Will definitely try this right away.
So is there someplace else to buy Miso ? As I have been unable to find it here in my small town…..I live in the boonies 🙂 a good hr. drive to Cincinnati to the larger stores….and with the price of gas $4.00 almost……don’t go there very often…as I drive a gas hog……
Jaden, I went to Amazon to see if I could purchase Miso & Easy. They said it was unavailable. All retail outlets are located on the west coast.
And next up I will learn to proof read my spelling. I guess I’m lucky that Zebby Cat seems to love me anyway!
A large jar of white Miso is a “constant” in my fridge. Oh my – I’m loving the thought of adding some to nnaturally floury potoates – carefully cooked and mashed (or put through a potato ricer0 then enhanced with Miso paste …… full on yet gentle flavour and an amazing treat for my taste buds. Thank you for this food inspiration.
Added bonus – I wont have to share this with my meat loving Zebby Cat
Miso is a paste of fermented soybeans, rice, and/or barley. It’s very typically used in Japanese cooking. There are three types of miso; red miso, white miso, and “mixed” miso. Personally, I find white miso to be the best for most cooking applications that would appeal to Western palates.
There IS no substitute for miso! It’s too wonderful to be substituted. If you can’t get your hands on the straight stuff that comes in plastic containers, the Miso & Easy is a great stand-by and stays good for a whole lot longer (though, miso is technically already fermented so it lasts quite a while). You can get it off of Amazon in 6 packs, which are totally worth it, believe me (starving college student here; I whip up mugs of miso soup with a tea kettle whenever I need a quick snack). Besides miso soup, there are the recipes here, use as a marinade (grilled miso-marinated fish is heavenly), added flavoring to many dishes…
That sounds soooo yummy! For some reason, at first I imagined wasabi (I like adding that to potatoes too)…until I saw the pics, then realized what you were talking about. Must try the miso paste.
Must be a Chinese thing…when I saw your birthday was 08/08/08, I thought…lucky girl!
Thanks for sharing!
It’s been too long since I’ve had miso–soup, that is. That’s the only way I’ve ever used it. Can’t wait to try this, then maybe prepare for a meal with extended family. I’ve just signed up to read your blog/website. Sounds so interesting and anyone who develops recipes is a star to me!
Very interesting combination 🙂
“Spice it Up”
love this recipe, it’s such great comfort food! and love you both, can’t wait to see you again.
Umami-laden mashed potatoes? This looks amazing. I want some right now, and it’s only 10am.
Miso paste can be found in any asian grocery, I found it in Fresh Market in the Dairy Section.
Can someone please tell me what MISO is ???? What can you use in the place of it, if you don’t have it ?????
Wish I had the portions on the ingredients.
Jaden! These look divine. By the way, my husband proposed to me on 08/08/08, which my Chinese family approved of! No wonder you’re so lucky!