Creamy, Dreamy Miso Mashed Potatoes
Well, we have officially lived in our house for just 2 weeks short of a year. Yes, we still have boxes to unpack. Don't judge me. I tried to make a dent in what is left this afternoon by sorting through stacks of boxes that were hidden away in the garage. A lot of them have been unopened for nearly a decade. They have just been moved from place to place to place without a second thought. Today, I found some treasures that took me on an unexpectedly emotional journey down memory lane. One discovery in particular made me feel especially nostalgic. My mom made a couple of keepsake boxes from two musicals I did in high school. My old costumes were inside, along with programs and posters signed by fellow cast members. It was fun to remember being Audrey in Little Shop of Horrors and singing By My Side in Godspell. Those memories don't surface often enough.
Speaking of memories and nostalgia and all that...can we talk about mashed potatoes? I have deliciously fond memories of mashed potatoes from Thanksgiving as a kid. My mom makes THE BEST mashed potatoes on the planet. True story. As a result, every time I make them now that I'm all grown up, I have her potatoes in mind. They are never exactly the same as mom's, but #lifegoals, right?
These creamy, dreamy miso mashed potatoes come in at a close second place to mom's. No, she doesn't use miso. I guess you could call that my "signature" in this case. They are creamy, rich, and so darned easy you won't even believe it. And before you go to the store to buy an entire container of white miso, check the dark corners of your fridge for that container you bought 6 months ago for that one recipe. I know there are a few of you out there with miso just waiting to be used in something as crowd-pleasing as mashed potatoes!
I used red potatoes with the skins on, but you are more than welcome to peel those babies if you prefer. I also used crispy onions (because, hello, I can't get enough!) but you could just as easily toast some panko bread crumbs and salt in a little butter and sprinkle those over the top instead! I also added a little bit of shichimi togarashi, but if you don't have any, just add some extra black pepper. Looking for a little green color? Toss some chives on top! This is one of those side dishes that will leave your guests wanting more and wondering what it was that made your potatoes so amazing!
You're welcome. :)
Creamy, Dreamy Miso Mashed Potatoes
Makes 6-8 servings
- 2 lbs red potatoes, scrubbed and halved or quartered
- 4 tablespoons unsalted butter
- 2 tablespoons white miso paste
- 1/2 cup sour cream
- 1/4 cup milk (plus more to adjust texture if necessary)
- salt and black pepper to taste
- 1 teaspoon shichimi togarashi plus extra to sprinkle over the top (optional)
- 1/3 cup crispy onions
- Place the potatoes in a large pot and cover completely with cold water.
- Bring the water to a gentle boil. Reduce the heat to maintain a gentle boil and cook until potatoes are fork tender. Drain and set aside. Return the pot to the stove over medium low heat.
- Melt the butter with miso paste in the bottom of the pot, stirring constantly with a whisk until the butter and miso are smooth and fully incorporated. Turn off the heat.
- Add the sour cream to the pot and stir to combine. Add the potatoes and milk to the pot.
- Use a potato masher to combine all the ingredients until as smooth (or lumpy) as you prefer. Add a touch more milk if needed.
- Season with salt and pepper. Add the shichimi and stir to combine.
- Transfer to a serving bowl, top with the onions, and serve!