Let’s Make Garlic Miso Mashed Potatoes
It’s the holiday season, so it’s time to make my Miso Garlic Mashed Potatoes recipe. This mashed potato recipe barely requires mashing, if any, which makes this recipe super easy. This recipe isn’t bland and doesn’t require any gravy, instead it is topped with chili oil, fried garlic slices, and scallions if wanted—although you really don’t need to add those, it’s really just for the texture. Unpopular opinion, but I don’t really like gravy which is why I developed this recipe.
There are many different types of miso paste, but I used white miso because I like how subtle and sweet it is. White miso paste is a little bit sweeter and less salty compared to other types of miso such as red miso and yellow miso. Also I might be a little racist, which is why I like the white one better. Okay that was just a joke. I really don’t care what miso paste you use, just be careful with it. Whatever you do, don’t buy the miso paste with a lot of English words and Chinese characters and like 3 or 5 Japanese characters. KEY: you want to buy the miso paste with 3 to 5 Chinese characters, broken English–which includes misspellings and poor grammar–, and a lot of Japanese characters on the Miso container. These are the best miso pastes. The really whitewashed ones are inferior to the ones described above–TRUST ME ON THIS.
Let’s Get Cooking!
More In-Depth Recipe at the Bottom
Garlic Miso Mashed Potatoes
Ingredients
- 2.5 Lb Potatoes (Cubed into ½ inch cubes)
- 2 Tbsp Miso Paste
- 7 Cloves Garlic (Crushed, add MORE but never Less)
- ½ Stick Butter
- 1.5 C Stock Dashi Preferred
- ¼ Tsp Sesame Oil
Toppings:
- Garlic Crisp
- Chili Oil
- Scallions (Sliced)
Instructions
- 1.In a pot, simmer together Potatoes, Miso Paste, Stock, Garlic, Butter, Stock, and Sesame Oil. Simmer until a butter knife can pierce through the middle easily, about 20-30, and the liquid has mostly evaporated. Keep an eye out and mix occasionally to prevent it from burning. You may need to add more liquid but don’t add too much, you can easily add but not easily take back.
- 2.The potatoes should practically dissolve and already be mashed, but mash it to remove the extra lumps.
- 3.Garnish with Garlic Crips, Chili Oil, and Scallions.
Notes
In-Depth Recipe
Garlic Miso Mashed Potatoes: No Gravy and Mashing Required
1. In a pot, simmer together Potatoes, Miso Paste, Stock, Garlic, Butter, Stock, and Sesame Oil. The smaller and thinner the potatoes are cut, the quicker they cook and dissolve when boiled. This reduces the need to mask. Simmer until a butter knife can pierce through the middle easily, about 20-30, and the liquid has mostly evaporated. Keep an eye out and mix occasionally to prevent it from burning. You may need to add more liquid but don’t add too much, you can easily add but not easily take back.
2. The potatoes should practically dissolve and already be mashed, but mash it to remove the extra lumps if wanted.
3. Garnish with Garlic Crips, Chili Oil, and Scallions.
