The College Housewife » Recipes » Miso Garlic Butter Mashed Potatoes

Miso Garlic Butter Mashed Potatoes

These Miso Garlic Butter Mashed Potatoes are silky smooth and ultra-creamy with just the right amount of umami kick that will have everyone guessing the secret ingredient. Enjoy these warm, straight from the pot, for a luxurious side dish to serve at your holiday table.

Inspired by this years Bon Appetit Thanksgiving recipes

creamy garlic butter mashed potatoes in yellow pot with wooden spoon

Why you’ll love these homemade garlic mashed potatoes

Five simple ingredients! That’s right – this easy mashed potatoes recipe includes only five ingredients. Four of them are probably already on your grocery list and the last one may steer you into a new aisle, but I can assure you the extra steps are worth it. The secret is miso – which we will talk about in a sec – which gives the potatoes that extra little something, something.

Easy and comforting! I know we are all after easy recipes, especially come the holidays. This potato mash is as easy as it gets, but doesn’t skimp on comfort or flavor. The potatoes can be made from start to finish in one pot and served in the same pot you cooked them in. Less mess, less clean-up and a whole lot more time with family and friends.

A noteworthy side dish for the holidays and more! I don’t know about you, but I feel like when I take the consensus on a favorite side dish, mashed potatoes always come out as the winner. You may want to double or even triple the recipe – that’s how good these bad boys are! I love to serve these on any major holiday, especially Thanksgiving and Christmas. But don’t just stop there – feel free to serve these mashed potatoes any time the craving strikes, even if it’s your typical Tuesday.

close up of creamy potatoes topped with melted butter

Ingredients for garlic potato mash

The ingredient list is short and simple. Gather together:

  • Yukon gold potatoes
  • Miso paste
  • Heavy cream
  • Butter
  • Garlic
  • Kosher salt
  • Black pepper

cream, butter, white miso, potatoes

What are the best potatoes to mash?

For rich, creamy, silky potatoes, I love to mash Yukon gold. They are more dense and creamy, with a slight yellow tinge. Red potatoes are the next best option for the same level of creaminess, much like garlic mashed red potatoes. If you are looking for light and fluffy potatoes, go for russet potatoes.

How to make garlic mashed potato recipe

  1. Boil potatoes: Add potatoes to a large pot and fill with water until the potatoes are covered by 1 inch of water. Bring to a boil and boil potatoes for 15-20 minutes, or until fork tender. 
  2. Mash potatoes: Drain the potatoes and return to the pot. Mash with a potato masher or a hand mixer until desired consistency is reached.
  3. Stir in miso, cream and butter: Add miso paste, heavy cream, butter and garlic and mix together until smooth and butter is melted. Season with salt and pepper. Taste test and adjust seasoning to your liking.

creamy garlic butter mashed potatoes in yellow pot with wooden spoon

How to buy miso

Miso is fermented soybean paste that comes in a number of different colors depending on the length of fermentation. It adds a salty, earthy, funky (yes, funky!) flavor to just about anything. I like to think of it as the driving force and secret weapon of these mashed potatoes. Since there are so many different options on grocery store shelves nowadays, here are my best tips when buying:

  • Start with sweet miso or white miso. This is light in color and milder in flavor, offering a subtle background flavor. The color also blends well with the potatoes.
  • Go for brown or red miso, aka dark miso, if you are akin to this ingredient. It’s heartier, richer and more intense in flavor.
  • Miso varies in texture depending on the brand. If your miso seems a little chunky, you can always whisk it with a tablespoon or two of water, then push it through a fine-mesh sieve.
  • Looking for a specific brand? Miso Master is my favorite and the one I used for this recipe!

homemade garlic butter mashed potatoes in yellow pot with glasses surrounding

Serving suggestions

I love to serve these garlic butter mashed potatoes for Thanksgiving and Christmas, along with a full holiday spread of stuffing, cornbread, sweet potatoes and pie.

My friends and family go wild for these on any special occasion. I even like to play a little game around the dinner table and see who can guess the secret ingredient – winner gets an extra helping of potatoes!

How to make ahead and store

I am always looking for ways to get ahead, especially around the holidays. These potatoes will keep for up to 3 days in the fridge. Store in an airtight container or casserole dish tightly wrapped in plastic wrap until ready to serve.

How to keep mashed potatoes warm

The garlic whipped potatoes can be reheated and kept warm on the stovetop with the help of a double boiler.

If you have made your potatoes the morning of or reheating from the fridge, place the potatoes in a heat-resistant bowl and set over a pot of simmering water, making sure the bottom of the bowl is not touching the water. Stir occasionally until the potatoes are warmed through.

creamy garlic butter mashed potatoes in yellow pot with wooden spoon

Tips for making creamy garlic mashed potatoes:

  • Dice potatoes into roughly the same size. This ensures the potatoes cook evenly.
  • Be careful not to overcook the potatoes. Boil just until fork tender. If the potatoes boil too long, much of that creamy starch will boil out of the potato and you’ll end up with a texture similar to glue.
  • Dry the potatoes slightly. After you return the boiled potatoes to the hot pan, tent it with a clean kitchen towel for a few minutes. Dry potatoes absorb the miso, cream and butter much more efficiently.
  • Use room temperature ingredients. Super cold cream and butter will shock the potatoes and alter the texture completely.
  • Mash with a potato masher or whip with an electric mixer. Both work beautifully. If going the electric mixer route, take care not to overmix or you will be left with a gluey paste.
  • Want mashed potatoes with roasted garlic? Slice off the top of a whole garlic head, drizzle with olive oil and wrap in foil. Roast in 400°F oven until tender, about 40 minutes. Squeeze out the cloves and mash right into the potatoes.

Looking for more side dish recipes? Check these out!

If you make this Miso Garlic Butter Mashed Potatoes recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

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creamy garlic butter mashed potatoes in yellow pot with wooden spoon

Miso Garlic Butter Mashed Potatoes

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

These Miso Garlic Butter Mashed Potatoes are silky smooth and ultra-creamy with just the right amount of umami kick that will have everyone guessing the secret ingredient. Enjoy these warm, straight from the pot, for a luxurious side dish to serve at your holiday table.


Ingredients

Scale

2 lbs Yukon gold potatoes, about 9 small potatoes, peeled and roughly chopped

¼ cup miso paste, preferably white or sweet miso

¾ cup heavy cream

4 tbsp butter, plus more for topping

34 garlic cloves, minced

Kosher salt, to taste

Cracked black pepper, to taste


Instructions

  1. Boil potatoes: Add potatoes to a large pot and fill with water until the potatoes are covered by 1 inch of water. Bring to a boil and boil potatoes for 15-20 minutes, or until fork tender. 
  2. Mash potatoes: Drain the potatoes and return to the pot. Mash with a potato masher or a hand mixer until desired consistency is reached.
  3. Stir in miso, cream and butter: Add miso paste, heavy cream, butter and garlic and mix together until smooth and butter is melted. Season with salt and pepper. Taste test and adjust seasoning to your liking.

Notes

Make-Ahead: Store mashed potatoes in an airtight container in the fridge for up to 3 days.

Reheat: Set up a double boiler – place potatoes in a heat-resistant bowl over a pot of simmering water, making sure the bottom of the bowl is not touching the water. Stir occasionally, until warmed through.

Nutrition info based on 6 servings.

Keywords: Thanksgiving, cream, butter

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