Miso Mashed Potatoes
17
- Prep Time20 mins
- Total Time40 mins
- Makes6 servings
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
Take your mashed potatoes to the next level this Thanksgiving by adding the salty, tangy goodness of miso.
Ingredients
1.5 kg yukon gold potatoes, peeled and cut into small pieces
1 cup 18% cream
1/2 cup butter
1/4 cup white miso
Instructions
Boil potatoes in a large pot of water until very tender, 15 to 20 min. Drain potatoes, then return to pot. Mash with a potato masher to desired consistency. Add cream, butter and miso. Stir until potatoes are warmed through. Season with pepper.
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