Miso Mashed PotatoesBy Chatelaine
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Take your mashed potatoes to the next level this Thanksgiving by adding the salty, tangy goodness of miso.
- 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
- 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.