Miso Mashed Potatoes (VIDEO)


I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.

me with bowl of mashed potatoes

Yummy, yummy, yummy, they are so healthy and good for my tummy! This is not your everyday mashed potatoes. These rich, creamy, delicious, and full of flavor mashed potatoes are definitely not your boring everyday side dish. This festive and glossy mashed potato delight has a lot of good stuff, like rich probiotics from the miso. Potatoes themselves are a soluble fiber, which is a good source of prebiotics, so mixing them with a probiotic food like miso, gives you an automatic health win!

mashed potatoes in a bowl

I make it for my family on special occasions. There's no holiday spread that would be complete without a bowl of homemade mashed potatoes, but I think this recipe is worth preparing any night of the week. Topped with gravy, this mashed potato recipe is a classic side dish that just can't be beat. I'm sure many of us have childhood memories of learning how to make mashed potatoes. Share the love this holiday season and teach your children my favorite way to make this comforting side dish. My mom always says if there are no potatoes on the table then there is nothing to eat, for it is her favorite side dish. For Ukrainians, skipping on potatoes, when you set up a holiday spread is like a French person skipping on a baguette.

The key ingredient: Miso paste

white miso paste in a bowl

I love miso so much that I use it almost daily in our diet. It's just incredible how much deep umami flavor can boost your most boring food and a little goes a long way. I also recommend you use white miso because it's not as strong as the red due to its reduced time of fermentation. Thus, it is easier to apply to the Western diet due to its milder flavor.

If you don't know about the health benefits of Miso yet, and are not currently using it in your cooking, you are definitely missing out. Please do yourself a favor: Go ahead and read this.

Also, check my previous blogs on using Miso and why I prize it so much in my kitchen. I encourage you to get some more experience with using miso in your life by trying these recipes:

Hoto Japanese Rustic Noodle Soup. Vegan

Miso - Butter Grilled Mahi Mahi with Asparagus


On potatoes: Why make them from scratch?

Teaching your kids basic kitchen skills, such as peeling potatoes, etc., is extremely important. I have noticed that an entire generation or even two have grown up in the US without knowing basic kitchen skills. In my opinion, it is insane to buy instant mashed potatoes. Many folks think this vegetable will instantly make them fat, because of the " bad carbs ", so why go through the trouble to make this dish from scratch? This kind of concept is wrong on every level. What about the love that you put in your food when you take the time to prepare it from scratch? What about skipping on all that processed garbage contained in instant potatoes? Eating processed foods, even occasionally, will make you pay the price in the future.

Potatoes aren't bad themselves but commercially prepared potatoes, like French fries, potato tots, etc., are not a healthy way to eat this versatile vegetable.

Another reason why I'm not regularly feeding my family with potatoes as often as I ate them while growing up is because potatoes in the US are one of the high pesticide crops. Please, check out for yourself by reading this article, a guide for 2021. Eating organic potatoes is the only way to go. (Even though you are not going to avoid pesticides 100%).


For folks who want to skip on potatoes even on a holiday, here is an alternative, which is no less delicious and very nutritious, Cheesy Cauliflower "Mashed Potatoes".


What about butter?

butter in a bowl

The amount of butter used for this recipe might scare away some folks, like I said it's not for every day, and it's not as much as you will find in a good French style restaurant, or any whipped potatoes you purchase in any other type restaurant. You know, by now I love to feed my boys with healthy foods, therefore, eating quality grass fed cows' butter is the only type I use for my household. Using good quality real butter is essential, so please don't use name brands in which the butter fat doesn't come from grass fed cows.


Note

two egg yolks in a Mason jar

Using raw egg yolks may also scare away some of you, but remember to use ONLY FRESH GOOD QUALITY EGGS, that are free range and come from a trusted source: eggs that only a chef would use to make aioli.

This little egg yolk addition to your mashed potatoes is optional overall, however, I would recommend not skipping this step, because the eggs give this dish an amazing yellowish color, gloss, and silky texture. It is well worth the addition but you decide, since you are the boss of your plate.


Let's do it...


Prep time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Author: Inna of innichkachef.com

Serves: 12 portions

potatoes chopped, bay leave, miso paste, butter, salt, milk, egg yolks

Ingredients

3 lb. of peeled potatoes (Yukon gold)

2-3 teaspoons of white miso paste

2 egg yolks

1/2 cup of whole milk

12 Tablespoons of room temperature butter, cut into pieces

2-3 cloves of garlic

1 Tablespoon of Celtic salt

1 teaspoon of white or black pepper (optional)

1-2 bay leaves

Chopped parsley and melted butter as a garnish (optional)


Directions

  1. In a large pot, add potatoes covering them with water, add salt and bay leaves. Place a lid on top and boil on medium heat.

2. Meanwhile cut the garlic in half leaving the skin on. Add milk to a small pot along with the garlic and set on low heat. Allow the milk to foam just a little, so, watching the milk closely to ensure it doesn't foam over and then turn off the heat covering the pot with a lid. Steep for a minute.

3. Whisk together the miso paste and egg yolks, then set aside.

whisking egg yolk and miso

4. Boil for 10 minutes then remove the lid and skim any foam if you have it on top of the potatoes. Using a knife, check to see if they are done. The potatoes should be nice and soft. Then drain all the water and fish out the bay leaves.

5. Remove garlic from the milk and then pour the milk into the potatoes and mash with a potato masher. Next, add butter one piece at a time continuing to mash. The potatoes should look beautifully whipped and almost ready to eat.

6. Let them cool down for 1-2 minutes and then little by little add the miso mixture using a spoon to incorporate it into the potatoes.

7. Garnish with chopped parsley if you desire and drizzle with melted butter.

Serve and enjoy!

bowl with mashed potatoes and cutting board wooden with chopped parsley

I hope you'll make this recipe soon. If you do, please tag me #innichka_chef on Instagram, Facebook, or Pinterest.


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