Miso Mashed Potatoes are savory, delicious, and easy to cook for a crowd.
Are you a chunky or smooth mashed potato person? I’m all about maximizing the buttery flavor of skin-on Yukon gold potatoes, myself. Chunky mashed potatoes legitimately taste better, and they’re easier to cook, too.
So you can skip a couple steps with these Miso Mashed Potatoes.
Consider them rustic.
Leave the vegetable peeler in the drawer (we all know potato skins are the best part), and don’t bother picking up that ricer, either. (Does anyone even own one of these? I lack the necessary cabinet space.)
Thankfully, you won’t need either here.
As classic as mashed potatoes are, though, you know I couldn’t help but add a little nontraditional twist. That’s where umami-rich miso comes into play.
And if your fancy friend knocks the skins or chunks, just tell her they’re rustic.
Yukon gold potatoes are mashed skin-on with butter and Greek yogurt infused with rosemary and miso in this umami-rich side dish.
- 3 pounds unpeeled yukon gold potatoes, cleaned
- ¼ cup cold unsalted butter (see note)
- ¼ cup cold Greek yogurt (see note)
- ¾ cup soy milk or milk of choice
- ½ cup plain Greek yogurt (see note)
- 1 sprig fresh rosemary
- 3 tablespoons miso paste
- Plain Greek yogurt
- Fresh rosemary
- Baby dill
- Salt and pepper
Transfer potatoes to a large stockpot and fill with enough water to cover the potatoes. Cover with lid, add salt, and boil on high 40 minutes, or until potatoes can be easily pierced with a fork. Drain water and return cooked potatoes to stockpot.
In the meantime, whisk soy milk and Greek yogurt in small saucepan over medium heat. Reduce heat to low-medium, stir in rosemary sprig and cook, stirring occasionally, 20 minutes, or until the mixture is aromatic and infused with rosemary flavor.
Turn off heat, remove rosemary sprig, and stir in miso paste. Whisk until miso is fully absorbed into the mixture and set aside.
Add cold butter to stockpot and use a potato masher to mash cooked potatoes with the butter. Leave some small chunks for texture if desired. (Run cooked potatoes through ricer first if you prefer creamier texture.) Stir in rosemary-miso yogurt and cold Greek yogurt. Mash again to incorporate.
Transfer mashed potatoes to bowl and garnish with butter, yogurt, rosemary, dill, and salt and pepper if desired.
Recipe tested with Fage Total 5% Milkfat yogurt.
Vegan variation: Use non-dairy yogurt (such as Kite Hill) in place of Greek yogurt. Use vegan cultured butter (such as Miyoko’s) in place of butter.
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