Miso Mashed Potatoes

by Jaden | Asian, Recipes, Sides | 28 comments

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You know the beginning stages of falling in love? Thatexhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans).

Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!”

I’m like, “YAY! How fun!” But of course super-neurotic control-freak me went a little crazy.

Where are we going?Who’s going to take care of the kids? What do I pack? Who’s going to water my garden? Get the mail? Take the kids to school? Who will feeeeeeeeed my babies? Tellmetellmetellmeeeeeeee!!!!

Scott had it all taken care of. Like clockwork, the nanny rang our doorbell, the kids were hugging me goodbye, boarding passes were printed out (but not shown to me) and the car was packed.

I just had to force myself….pry myself away….and just go with the flow. Well, it turned out that we were headed to Las Vegas with reservations at a restaurant that I’ve been dying to try, Japonais at the Mirage. One of the side dishes was 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.

As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Scott rocks my world.

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).

Print Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 6

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.

Tried this recipe?Let us know how it was!

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Thanksgiving: What I made | The Pancake Princess - […] Miso mashed potatoes: I used 5 large russet potatoes and tried this steaming method instead of boiling the potatoes.…
Very Best Mashed Potatoes | Доставка еды в номер - [...] usually thinking about only one thing – what am I going to mix in? We’ve doneMiso Mashed Potatoes, Roasted…

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FAQs

Should I melt butter before adding to mashed potatoes? ›

A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.

Read On ›

Should you warm milk before adding to mashed potatoes? ›

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Keep Reading ›

Why can't you add flour to mashed potatoes? ›

Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.

Get More Info ›

How to stiffen up mashed potatoes? ›

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

Is it better to cut potatoes before boiling for mashed potatoes? ›

Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.

Get More Info Here ›

Should you rinse potatoes before mashing? ›

Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.

Tell Me More ›

Should you soak potatoes in cold water before boiling for mashed potatoes? ›

The secret ingredient is just ice-cold water.

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

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How long should you boil potatoes for mashed potatoes? ›

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

View Details ›

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

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What should you avoid when making mashed potatoes? ›

Using the wrong type of potato.

Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

Learn More Now ›

Why did my mashed potatoes turn out gummy? ›

Unfortunately, while a little starch is no big deal, more than that turns the potatoes gummy, sticky, gluey, and not at all appetizing. So, if your potatoes are gummy, you have too much starch.

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What happens when you put too much milk in mashed potatoes? ›

Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

What does cornstarch do to mashed potatoes? ›

The flavor and texture of instant mashed potatoes don't suit everyone, but they can save the day and can work wonders in this case. Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking.

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Why use melted butter in mashed potatoes? ›

Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.

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Should I melt butter before mixing? ›

1. Using Butter at the Wrong Temperature. Always use room-temperature ingredients unless the recipe calls for cold or melted butter. If the butter is too cold, it won't cream properly with sugar, which can impact the softness and fluffiness of your cake or cookies.