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
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
- Cholesterol: 20