2tablespoonsmiso paste or 1 teaspoon Worchestershire sauce
freshly ground black pepper
minced fresh chives or parsleyoptional
Additional maple syrup to drizzle
Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) - a big, rolling boil will make your potatoes mushy. Drain water.
Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed. Drizzle with a bit more maple syrup just before serving.
Regular or low-sodium miso paste is perfect. If you don't have miso paste, substitute with 1 teaspoon of Worcestershire Sauce.