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.
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
3–4 garlic cloves, minced
Kosher salt, to taste
Cracked black pepper, to taste
- 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.
- Mash potatoes: Drain the potatoes and return to the pot. Mash with a potato masher or a hand mixer until desired consistency is reached.
- 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.
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