miso mashed potato recipe -

Miso Butter Mashed Potatoes Recipe

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.

miso mashed potato recipe -

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 mashed potato recipe -

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.

miso mashed potato recipe -

It’s an I am a Food Blog Thanksgiving! I made a tiny Thanksgiving for two featuring some Asian flavours. Check out my lemongrass braised turkey leg!

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  1. Miso mashed potatoes sound unreal! Yum!

  2. Can I eat this with a ladle? It looks amazing!

  3. This is such a fantastic idea! I, too, adore mashed potatoes. I am going to try this with the fresh chives that have been sitting in the fridge begging to be used. :)

  4. Love the miso addition here. I’m normally a fan of a super garlic-y mash but this sounds like it has the potential to be my new fave!

  5. I am with you, mashed potatoes alllll the way! That miso butter though, SWOON.

  6. That miso paste sounds insanely delicious in these! I’m a smoooooth mashed potato girl, but really, I’ll eat allthemashedpotatoes.

  7. Love the addition of miso is so good!! I love the asian flavours going on! I’m totally with you on eating mashed potatoes over frosting (and also my mum’s japanese potato salad!!)

  8. Hehe! I like my mashed potatoes absolutely slaughtered in gravy. Actually I like a piece of dark meat turkey with cranberry sauce, then mashed potatoes and gravy on TOP. with stuffing. all on one perfect (large) fork bite!! i like how the miso makes it taste cheesy! ^__^

  9. I LIKE MY MASH LIKE THIS MASH. These mashed potatoes are my DREAM COME TRUE. I know I’m overdoing it with the caps but I just. can’t. help it. These are amazing.

  10. This sounds….. beyond delicious. Miso in mashed potatoes?! *face palm* A match made in heaven.

  11. I love mash potatoes too! With chili or fried chicken or salmon…the list could go on forever…
    Happy Tuesday :)

  12. I want to eat mashed potatoes always and forever. At least half of my plate on thanksgiving is dedicated solely to mashed potatoes….I use it like rice. With every bite I take, I take it with mashed potatoes. I can’t get enough of them. I love the idea of adding miso….these look absolutely delicious! I currently have yellow miso. If I use yellow miso, do you think I should less than a tablespoon?

  13. Looks amazing!! I always eat all the mashed potatoes at Thanksgiving!!

  14. I am too much of a heavy duty mashed potato eater. Not a good thing at Thanksgiving when there are so many wonderful things to eat. Unique take on them. I like it.

  15. made this yesterday and it was a huge hit! salty-sweet and just the right amount of creaminess. thanks for another fantastic recipe :)

  16. Yes yes yes!! I’m a big mash fiend but I feel the addition of good old Asian flavours would amp up a dish that’s already a Thanksgiving classic. Maybe I’ll do Thanksgiving with an Asian twist next year! x


  18. I am all about miso butter anything. Miso butter mashed potatoes though?! Bravo. You just may have created my new favorite mashed potato recipe.

miso mashed potato recipe -