Garlic Miso Mashed Potatoes
It’s the holiday season, so it’s time to make my Miso Garlic Mashed Potatoes recipe. This 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.
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
Cut the potatoes into super small slices or cubes so that they cook quickly and dissolve when boiling. This reduces the need for mashing.
Don’t add too much liquid, as you can always add more liquid after the potatoes are done cooking and dissolved.
If there is too much liquid, set the stove to low and let the water evaporate
Adjust everything to personal taste if wanted