Miso Butter Mashed Potatoes Recipe · i am a food blog (2024)

I know I sayeverything is my favorite, but seriously, mashed potatoes are my be all, end all. I just love, love, love them and have been known to eat mashed potatoes as a meal. Even when I was little I was obsessed with mashed potatoes. Other kids would talk about licking frosting or cake batter off a spoon; I would look forward to licking the masher when my mom made mashed potatoes.

I’m not quite sure what it is about mashed potatoes that I love so much, but I think it’s definitely a texture thing. I’m way into super smooth potatoes, but I won’t say no to a chunky mash either – I’m generous like that, I love all kinds of mash. These potatoes here are simply smoothwith a little texture created by sliced green onions. The miso adds an extra layer of umami and somehow it all combines together to taste a little bit cheesy without any cheese. Essentially, you don’t really need a recipe for these potatoes – feel free to play around with the proportions. Some people like their potatoes a little bit drier(less milk) and some people like them a bit more buttery. I used to be a purist about mashed potatoes, but now I’m totally open to different add-ins and variations. How do you guys like your mash?

Miso Butter Mashed Potatoes
serves 2 (or 1 if you’re a potato lover like me)
2 large yukon gold potatoes, peeled and cut into 1 inch pieces
1 tablespoon butter
1 tablespoon white miso paste
2 tablespoons milk, or to taste
2 tablespoon sliced green onions
salt and freshly ground pepper, to taste
Put the peeled and chopped potatoes in a pot and cover with water. Bring the water to a boil over high heat then turn down to a simmer. Boil the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes well and mash with the butter and miso paste. Stir in the milk and green onions, taste and season with salt and pepper, adding more butter and milk if needed. If desired, pop into a 400°F oven to toast the top until lightly brown, around 20 minutes. Enjoy hot.

It’s an I am a Food Blog Thanksgiving! I made a tiny Thanksgiving for two featuring some Asian flavours. Check out my lemongrass braised turkey leg!

43 Comments

Katrina @ Warm Vanilla Sugar says:
November 18, 2014 at 3:00 am
Miso mashed potatoes sound unreal! Yum!
Reply
1. steph says:
  November 18, 2014 at 12:18 pm
  thanks katrina!!! xoxo
  Reply
Sune Moolman says:
November 18, 2014 at 3:34 am
Can I eat this with a ladle? It looks amazing!
Reply
1. steph says:
  November 18, 2014 at 12:17 pm
  *hands over a ladle* :D
  Reply
Alison (Fueling for Fitness) says:
November 18, 2014 at 5:33 am
This is such a fantastic idea! I, too, adore mashed potatoes. I am going to try this with the fresh chives that have been sitting in the fridge begging to be used. :)
Reply
1. steph says:
  November 18, 2014 at 12:15 pm
  mashed potato lovers unite!
  Reply
Kathryn says:
November 18, 2014 at 5:42 am
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Love the miso addition here. I’m normally a fan of a super garlic-y mash but this sounds like it has the potential to be my new fave!
Reply
1. steph says:
  November 18, 2014 at 12:16 pm
  ugh. i LOVE roasted garlic mash. i think a miso roasted garlic mash may need to be in the works!!!
  Reply
Abby @ The Frosted Vegan says:
November 18, 2014 at 6:15 am
I am with you, mashed potatoes alllll the way! That miso butter though, SWOON.
Reply
1. steph says:
  November 18, 2014 at 12:16 pm
  there are two types of people in the world, the mash lovers and the mash haters. i’m glad you’re on my side :)
  Reply
Jennifer @ Show Me the Yummy says:
November 18, 2014 at 9:47 am
That miso paste sounds insanely delicious in these! I’m a smoooooth mashed potato girl, but really, I’ll eat allthemashedpotatoes.
Reply
1. steph says:
  November 18, 2014 at 12:15 pm
  a lady after my own heart. i totally love allthemashedpotatoes too. let’s have a mashed potato party, yes?!
  Reply
Millie | Add A Little says:
November 18, 2014 at 10:23 am
Love the addition of miso is so good!! I love the asian flavours going on! I’m totally with you on eating mashed potatoes over frosting (and also my mum’s japanese potato salad!!)
Reply
1. steph says:
  November 18, 2014 at 12:14 pm
  japanese potato salad is SO GOOD. i’m obsessed with it.
  Reply
lyndsay // coco cake land says:
November 18, 2014 at 10:55 am
Hehe! I like my mashed potatoes absolutely slaughtered in gravy. Actually I like a piece of dark meat turkey with cranberry sauce, then mashed potatoes and gravy on TOP. with stuffing. all on one perfect (large) fork bite!! i like how the miso makes it taste cheesy! ^__^
Reply
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1. steph says:
  November 18, 2014 at 12:13 pm
  ohmygosh, YES to the perfect bite!!! i absolutely think that is the way to go. but….i actually really like breasts LOL
  Reply
cynthia says:
November 18, 2014 at 11:16 am
I LIKE MY MASH LIKE THIS MASH. These mashed potatoes are my DREAM COME TRUE. I know I’m overdoing it with the caps but I just. can’t. help it. These are amazing.
Reply
1. steph says:
  November 18, 2014 at 12:13 pm
  cynthia. you are THE CUTEST! ♡
  Reply
Rebecca says:
November 18, 2014 at 5:12 pm
This sounds….. beyond delicious. Miso in mashed potatoes?! *face palm* A match made in heaven.
Reply
Love CompassionateLee says:
November 18, 2014 at 6:11 pm
I love mash potatoes too! With chili or fried chicken or salmon…the list could go on forever…
Happy Tuesday :)
Reply
Nicola says:
November 18, 2014 at 7:06 pm
I want to eat mashed potatoes always and forever. At least half of my plate on thanksgiving is dedicated solely to mashed potatoes….I use it like rice. With every bite I take, I take it with mashed potatoes. I can’t get enough of them. I love the idea of adding miso….these look absolutely delicious! I currently have yellow miso. If I use yellow miso, do you think I should less than a tablespoon?
Reply
1. steph says:
  November 19, 2014 at 2:04 am
  Hi Nicola,
  I haven’t tried with yellow miso – try it out with 1/2 tablespoon to start and then add to taste!
  Reply
Gaby says:
November 19, 2014 at 7:59 am
Looks amazing!! I always eat all the mashed potatoes at Thanksgiving!!
Reply
Carol at Wild Goose Tea says:
November 19, 2014 at 3:26 pm
I am too much of a heavy duty mashed potato eater. Not a good thing at Thanksgiving when there are so many wonderful things to eat. Unique take on them. I like it.
Reply
Marta @LazySundayCooking says:
November 20, 2014 at 7:41 am
Love the idea!
Reply
stefanie says:
November 20, 2014 at 8:17 am
made this yesterday and it was a huge hit! salty-sweet and just the right amount of creaminess. thanks for another fantastic recipe :)
Reply
Tamsin | A Certain Adventure says:
November 25, 2014 at 1:14 pm
Yes yes yes!! I’m a big mash fiend but I feel the addition of good old Asian flavours would amp up a dish that’s already a Thanksgiving classic. Maybe I’ll do Thanksgiving with an Asian twist next year! x
Reply
yessi says:
November 30, 2014 at 6:54 pm
GAHHH THIS LOOKS VERY DELICIOUS !
Reply
Ali says:
January 6, 2015 at 7:19 pm
I am all about miso butter anything. Miso butter mashed potatoes though?! Bravo. You just may have created my new favorite mashed potato recipe.
Reply
Ashlyn Zamora says:
March 6, 2017 at 3:17 pm
If I wanted to make this without milk and do not have miso paste but I do have instant miso soup powder…Could I perhaps Make a water mixture and add this in instead of milk? Milk isnt something I usually buy, we always have almond milk but I dont think that would be great in mashers..
Reply
1. Stephanie says:
  March 6, 2017 at 11:01 pm
  i think that might work, let me know if you give it a try. how do you normally make your mashed potatoes? just sub in the miso soup for the usual liquid amount you use. it won’t have as much miso oomph, but it’ll still be good!
  Reply

FAQs

Miso Butter Mashed Potatoes Recipe · i am a food blog? ›

Bring the water to a boil over high heat then turn down to a simmer. Boil the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes well and mash with the butter and miso paste. Stir in the milk and green onions, taste and season with salt and pepper, adding more butter and milk if needed.

What should you avoid when making mashed potatoes? ›

Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

Get More Info Here ›

Is milk or sour cream better for mashed potatoes? ›

According to The Kitchn, sour cream is much denser than milk and so you'd end up with very stiff potatoes if sour cream replaces the milk in your recipe. Because milk is a liquid, it helps take the potatoes' stiffer mass and soften it, giving them their signature texture.

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Is it better to use milk or heavy cream in mashed potatoes? ›

As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM!

Tell Me More ›

What flavors pair well with miso? ›

It is especially good with rustic flavours such as alliums, root vegetables and seaweed, but it has some less likely partners, too.

Carrot.
Chives.
Chocolate.
Corn.
Egg.
Green beans.
Honey.
Pecan nuts.

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May 13, 2023

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Why is miso butter so good? ›

This butter is great on roasted vegetables and seafood because it adds an earthy, salty flavor that brings a punch to the palate. When used in meat dishes, miso enhances the umami flavor that meat-eaters love so much.

Tell Me More ›

Which miso is best? ›

According to Kim, “White miso is the best option for home cooks, and it'll be a great gateway to try the other types of miso out there.” Because white miso is generally only fermented for three months and made with a higher rice content, it boasts a mild, sweet flavor that is perfect for soups, sauces, dressings, and ...

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Which butter has the most flavor? ›

Editor's Choice. Finlandia Unsalted. This creamy, rich butter—both the unsalted and salted versions—is premium in every way, from aroma to flavor. ...
Runner-Up. Isigny Ste Mère Unsalted. ...
Budget Pick. Breakstone's Unsalted. ...
Best for Baking. Land O'Lakes Unsalted. ...
Best Salted. Kerrygold Salted. ...
Best Cultured. Vermont Creamery Unsalted.

Dec 22, 2023

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Which butter is more tasty? ›

Cultured Butter

The addition of live bacterial cultures to the cream gives cultured butter a tangy and acidic flavor. The longer the cream is allowed to ferment, the more pronounced the sourness becomes. Cultured butter is highly regarded for its unique taste which adds complexity to both sweet and savory recipes.

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What butter do chefs prefer? ›

European-style butter

European butters have a higher butterfat percentage than American butters, and have become the butters of choice for many chefs, bakers, and passionate home cooks.