Try this Miso Butter Mashed Potatoes recipe, or contribute your own.
- Carbohydrate 66.9927687494343 g
- Cholesterol 15.2515625065405 mg
- Fat 6.51372812746137 g
- Fiber 8.61818768595261 g
- Protein 8.41145937495902 g
- Saturated Fat 3.82260625156011 g
- Serving Size 1 1 Serving (390g)
- Sodium 401.763500017279 mg
- Sugar 58.3745810634817 g
- Trans Fat 0.504655625171027 g
- Calories 352 calories
Step-by-step
- Put the peeled and chopped potatoes in a pot and cover with water.
- Bring the water to a boil over high heat then turn down to a simmer.
- Boil the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes well and mash with the butter and miso paste.
- Stir in the milk and green onions, taste and season with salt and pepper, adding more butter and milk if needed.
- If desired, pop into a 400°F oven to toast the top until lightly brown, around 20 minutes.
- Enjoy hot.
Draining boiled potatoes thoroughly in a colander before they return to the warm pot prevents excess surface moisture from turning your mash into a gluey paste. Yukon Gold potatoes contain a naturally buttery flavor profile and medium starch content, making them far superior to russets for this application because they absorb fats without breaking down into wallpaper paste. When substituting white miso paste, which provides a mild sweetness and gentle acidity, red miso can be used at a one-to-one ratio only if you prefer a significantly saltier and more pungent fermented depth.
- Cut potatoes into uniform one-inch pieces to guarantee they reach fork-tender status simultaneously within the 15-to-20-minute boiling window.
- Warm milk slightly before adding it to the mashed starches to prevent the dairy from seizing the fats and cooling the mixture prematurely.
- Bake the assembled dish in a 400-degree Fahrenheit oven for precisely 20 minutes if you choose to achieve a toasted, caramelized crust on top.
- Incorporate salt conservatively at first because fermented soybean paste contributes a high baseline of sodium to the dish.
Proper sequencing requires balancing the residual heat of the cooked tubers with the cold dairy additions so the starches gelatinize smoothly. Mastering these thermal thresholds transforms basic root vegetables into a deeply savory side.
