I know I say everything is my favorite, but seriously, mashed potatoes are my be all, end all. I just love, love, love them and have been known to eat mashed potatoes as a meal. Even when I was little I was obsessed with mashed potatoes. Other kids would talk about licking frosting or cake batter off a spoon; I would look forward to licking the masher when my mom made mashed potatoes.
I’m not quite sure what it is about mashed potatoes that I love so much, but I think it’s definitely a texture thing. I’m way into super smooth potatoes, but I won’t say no to a chunky mash either – I’m generous like that, I love all kinds of mash. These potatoes here are simply smooth with a little texture created by sliced green onions. The miso adds an extra layer of umami and somehow it all combines together to taste a little bit cheesy without any cheese. Essentially, you don’t really need a recipe for these potatoes – feel free to play around with the proportions. Some people like their potatoes a little bit drier (less milk) and some people like them a bit more buttery. I used to be a purist about mashed potatoes, but now I’m totally open to different add-ins and variations. How do you guys like your mash?
Miso Butter Mashed Potatoes
serves 2 (or 1 if you’re a potato lover like me)
- 2 large yukon gold potatoes, peeled and cut into 1 inch pieces
- 1 tablespoon butter
- 1 tablespoon white miso paste
- 2 tablespoons milk, or to taste
- 2 tablespoon sliced green onions
- salt and freshly ground pepper, to taste
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.