Boil Potatoes - In a large pot, bring salted water to a rolling boil. Add peeled potatoes to the water and cook for 20-25 minutes or until tender.
3 lb Yukon gold potatoes peeled
Make miso butter - While the potatoes are boiling, place 3 tablespoon butter and olive oil in a sauce pan on low heat. Once the butter has slightly melted, add the garlic, sage, and half and half. Once the garlic softens, stir in miso paste until it becomes homogeneous. Remove sage leaves.
Strain and mash potatoes - Once the potatoes are cooked, strain them and place them back in the pot. Use a potato masher or an electric beater to mash the potatoes.
Add miso mixture - Slowly add the miso milk mixture and salt and pepper to taste into the potatoes and blend until creamy.
kosher salt or sea salt, Fresh ground pepper
Drizzle butter - In a small sauce pan, melt remaining 3 tablespoon butter. Top the potatoes with butter and serve.
Notes
Recipe Notes
*Use minced sage leaves for a stronger sage flavor or use whole sage leaves to later be removed for a more subtle sage flavor.
**We recommend white miso (shiro miso) or yellow miso (awairo miso) for miso mashed potatoes. White miso has a sweet and subtle miso flavor, and yellow miso is slightly stronger in umami flavor. You can use red miso (miso), but note that the flavor is much stronger than white and yellow miso. We prefer Hikari miso paste because it is high-quality yet affordable.
Storage
Refrigerate leftover miso mashed potatoes in an air-tight container for up to 3 days. Reheat leftover miso mashed potatoes in a pan or dutch oven on the stove over low heat or microwave them in a microwave safe container until hot.
Cooking Tips
Leave the potato skins on to make your mashed potatoes crunchy.
When adding salt to taste, add it slowly. Miso adds a rich savory flavor so you won’t need much salt.