Miso and Roasted Garlic Mashed Potatoes

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Usually I make my mashed potatoes with sour cream. I’ve got to say, they’re delicious, boiling the potatoes in salted chicken stock gives extra flavor right from the start. And then, they’re given an extra boost with a healthy dose of sour cream.

But I wanted to mix things up a bit. Enter Miso and Roasted Garlic Mashed Potatoes. I left out the chicken stock from this recipe, to keep it vegetarian friendly. However, we’re still adding flavor to those taters by boiling them in heavily salted water. Once tender, they’re whipped together with the roasted garlic, miso paste and butter. The result? Umami heaven! Miso adds a buttery, salty, savory flavor to the potatoes, an awesome match with the roasted garlic!

Did you know that potatoes have tons of health benefits? They tend to get a bad reputation, but in fact they’ve got lots of great qualities:

Potassium – Potatoes are a good source of potassium…more potassium than a banana.
Vitamin C – Potatoes are an excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV).
Fiber – One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.
Vitamin B6 – Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.
Iron – One medium potato provides 6% of the recommended daily value of iron.

Miso and Roasted Garlic Mashed Potatoes

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5 from 2 reviews

Author: Erin Rebecca
Total Time: 67 minutes
Yield: Serves 6
Diet: Omnivore, Vegetarian

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Description

Creamy mashed potatoes get a flavor boost from roasted garlic and savory miso paste.
This simple side dish is perfect for any occasion.

Ingredients

Units Scale

1 head garlic
0.5 tsp extra-virgin olive oil
2 lbs (907 g) potatoes
2 tbsp white miso paste
2 tbsp butter
3 tbsp milk
Salt and pepper
Chives

Instructions

Heat oven to 425°F (220°C).
Slice the top off a garlic bulb to expose the cloves, drizzle with olive oil, wrap in aluminum foil, and bake until soft and golden, about 40 minutes.
Remove from oven and let cool until able to handle; then squeeze the cloves into a bowl and set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover, along with 2 tablespoons of salt. Bring to a boil, then lower heat and simmer uncovered for 10-12 minutes, or until easily pierced with a fork.
Drain the potatoes in a colander.
Place the hot potatoes in a mixing bowl and mix until smooth (about 1 minute).
Slowly add garlic, miso, butter, and milk, gradually increasing speed and mixing for 1 minute.
Switch to a whipping attachment and beat for 1 minute, or until fluffy.
Season with salt and pepper to taste.
Serve warm, topped with extra butter and chopped chives (if desired).

Notes

For richer flavor, roast the garlic for an extra 10-15 minutes until deeply caramelized.
If you don’t have white miso paste, substitute with a similar amount of light soy sauce or chicken broth for a subtle umami flavor.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 52 minutes
Category: Side Dish
Method: Roasting
Cuisine: Japanese