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Cozy Miso Butter Mashed Potatoes: Best Easy Recipe

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These creamy, umami-rich mashed potatoes get a savory upgrade with white miso and butter. Quick and easy, they’re the perfect comfort food side dish that will convert even the biggest mashed potato skeptics.

Ingredients

Scale
  • 2 pounds (about 900g) Yukon Gold potatoes
  • 6 tablespoons (85g) unsalted butter, softened
  • 3 tablespoons (45g) white miso paste
  • ½ cup (120ml) whole milk
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) salt, plus more to taste
  • ½ teaspoon (2g) freshly ground black pepper
  • Optional garnish: 2 tablespoons sliced green onions
  • Optional richness: 2 tablespoons (30ml) heavy cream

Instructions

  1. Prep the potatoes: Peel the potatoes and cut them into evenly sized chunks, about 1½ inches (4 cm) each. Rinse the cut potatoes in cold water until the water runs clear.
  2. Start boiling: Place the potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
  3. While the potatoes boil, prepare the miso butter: In a small saucepan, combine the butter, miso paste, and minced garlic. Warm over low heat, stirring frequently, until the butter is melted and the miso is fully incorporated. Do not let it boil. Set aside off the heat.
  4. Warm the milk: In the same saucepan or in a microwave-safe bowl, warm the milk until it’s hot but not boiling.
  5. Drain and dry the potatoes: Drain the potatoes in a colander, then return them to the pot. Place the pot back on the stove over low heat for about 30 seconds, shaking it gently to evaporate any excess moisture.
  6. Mash the potatoes: If using a ricer, rice the potatoes directly into the pot. If using a masher, mash them until they’re broken down but still have a little texture. Do not overmix.
  7. Add the miso butter: Pour the warm miso butter mixture over the mashed potatoes. Gently fold it in with a wooden spoon or silicone spatula until mostly incorporated.
  8. Add the warm milk: Slowly pour in the warm milk while continuing to fold gently. Start with half the milk, then add more until you reach your desired consistency.
  9. Season and adjust: Add the salt and pepper, then taste. Adjust seasoning as needed.
  10. Serve immediately: Transfer the potatoes to a serving bowl, garnish with sliced green onions if desired, and serve hot.

Notes

Don’t overwork the potatoes to avoid a gluey texture. Use warm milk and butter for best results. Taste your miso before using, as salt levels vary. A ricer gives the smoothest texture. Plan your timing and have everything prepped before starting.

Nutrition

Keywords: miso butter mashed potatoes, easy mashed potatoes, umami mashed potatoes, comfort food, side dish, Thanksgiving, holiday side

Find it online: https://spoonmira.com/cozy-miso-butter-mashed-potatoes-best-easy-recipe/