A twist on a classic, this Miso Mashed Potatoes recipe comes together quickly and easily with a few simple ingredients. Silky smooth and loaded with umami flavours, you’ll love this take on mashed potatoes.
Potatoes are always on repeat in my household. I often make my air fryer breakfast potatoes, Instant Pot baked potatoes, hasselback potatoes, garlic smashed potatoes, and of course, mashed potatoes. Lately, I’ve been really digging this miso take on mashed potatoes.
Why You’ll Love This Mashed Potatoes Recipe
- Mashed potatoes are beyond easy to make. They are the perfect side dish, especially during the holidays as they come together easily. You can even make them in and serve them in the same pot for quick clean up!
- Including salt and pepper, this miso mashed potatoes recipe only uses seven ingredients. I love how a handful of simple ingredients can transform into such a delicious recipe!
- This is a fun way to use the container of miso paste hanging out in your fridge. The white miso gives the potatoes a salty, tangy, and savoury flavour.
Ingredients You’ll Need
- potatoes — for the best mashed potatoes, I recommend using Yukon gold potatoes or russet potatoes. You don’t want to use a waxy potato.
- butter — unsalted butter is my go-to. I don’t use salted butter as I prefer salting my mashed potatoes to taste.
- white miso paste — I’ve noticed you can find miso paste in most large grocery stores now so you should be able to find it relatively easily.
- cream — I use heavy cream to help give the potatoes its silky and creamy texture. Milk can be used as well but I prefer the richness of cream.
- green onions — you can also use chives as well.
- salt and pepper — I use white pepper for this recipe for visual reasons. It just blends in nicely with the mashed potatoes. You are more than welcome to use black pepper.
How to Make Miso Mashed Potatoes
- Put the prepared potatoes in a large pot and cover with salted water.
- Bring the water to a boil over high heat then turn down to a simmer. Simmer the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes well or transfer the potatoes to a serving bowl.
- Add the butter, miso paste, cream, green onions, salt, and pepper to the potatoes.
- Mash until you’ve reached your desired consistency. Add more cream, salt, and pepper if desired. Serve immediately.
Recipe Tips
- Add in some roasted garlic for even more flavourful mashed potatoes. You can even make roasted garlic in an air fryer if you don’t want to turn on your oven.
- Miso is quite salty on its own so I recommend using less salt and adding more as needed.
- I try to cut my potatoes in half when simmering them. If you cut them too small (quarters, etc), you risk more water being absorbed into the potatoes, leading to a more watery and less flavourful mash.
- Mash the potatoes while they are still hot for the best texture.
- Avoid overcooking the potatoes or the mash potatoes will turn out gummy.
Make Ahead Tips
- Meal prep: once cooled, store the mashed in an airtight container for up to 4 days in the fridge after they’ve reached room temperature. Reheat on the stove or microwave.
- Freezer: while mashed potatoes are freezer friendly, I haven’t tried freezing this recipe. If you have done so, let me know in the comments down below how it went!
Serving Suggestions
Here are some delicious recipes that go well with this miso mash:
- Roasted Turkey Thighs
- Instant Pot Turkey Breast and Gravy
- Air Fryer Turkey Breasts
- Dutch Oven Chicken
- Chicken Quarters
- Crispy Drumsticks
- Maple Brussels Sprouts
- Honey Sriracha Brussels Sprouts
- Maple Brussels Sprouts and Carrots
- Honey Dijon Brussels
Miso Mashed Potatoes
A twist on a classic, this Miso Mashed Potatoes recipe comes together quickly and easily with a few simple ingredients. Silky smooth and loaded with umami flavours, you'll love this take on mashed potatoes.
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Servings: 4 servings
Ingredients
- 2 lbs Yukon gold potatoes, or russet potatoes
- ¼ cup unsalted butter
- 1½ – 2 tbsp white miso paste
- ¼ cup cream, plus 2 tbsp
- ¼ cup green onions
- ½ tsp salt
- ½ tsp pepper
Equipment
- potato masher
Instructions
- Put the prepared potatoes in a large pot and cover with salted water.
- Bring the water to a boil over high heat then turn down to a simmer. Simmer the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes well or transfer the potatoes to a serving bowl.
- Add the butter, miso paste, cream, green onions, salt, and pepper to the potatoes. Mash until you’ve reached your desired consistency. Add the additional cream one tablespoon at a time if needed.
- Add more salt and pepper if desired. Serve immediately.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Calories: 360kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 867mg | Potassium: 1021mg | Fiber: 6g | Sugar: 3g | Vitamin A: 654IU | Vitamin C: 46mg | Calcium: 55mg | Iron: 2mg
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