Miso Mashed Potatoes make a quick and easy side dish that’s anything but basic. With roasted garlic and buttery miso paste these potatoes pack a delicious umami flavor.
Since starting this blog, one of my most popular recipes has been my Mashed Potatoes with Sour Cream. I’ve got to say, they’re delicious – Boiling the potatoes in salted chicken stock gives extra flavor right from the start. And then, they’re given an extra boost with a healthy dose of sour cream. Definitely one of my go-to side dishes – Especially with my Easy Roasted Chicken and pan gravy.
Today though, I wanted to mix things up a bit. Enter Miso Mashed Potatoes with Roasted Garlic. I left out the chicken stock from this recipe, to keep it vegetarian friendly. However, we’re still adding flavor to those taters by boiling them in heavily salted water. Once tender, they’re whipped together with the roasted garlic, miso paste and butter. The result? Umami heaven! Miso adds a buttery, salty, savory flavor to the potatoes, an awesome match with the roasted garlic!
Did you know that potatoes actually have tons of health benefits? They tend to get a bad wrap, but in fact they’ve got lots of great qualities:
- Potassium – Potatoes are a good source of potassium…more potassium than a banana.
- Vitamin C – Potatoes are an excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV).
- Fiber – One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.
- Vitamin B6 – Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.
- Iron – One medium potato provides 6% of the recommended daily value of iron.
Check out this video ⬇️ ⬇️ ⬇️ for some other great recipe ideas using potatoes. Do you have a favorite way to cook them up?
Miso Mashed Potatoes with Roasted Garlic
- 1 head garlic
- 1/2 teaspoon extra-virgin olive oil
- 2 pounds potatoes peeled, rinsed and quartered
- 2 tablespoons white miso paste
- 2 tablespoons butter
- 3 tablespoons milk
- Salt and pepper
- Chives finely chopped (for garnish)
Heat oven to 425°F. Slice the top off garlic bulb, until the cloves are exposed and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 40 minutes. Remove from oven. When until cool enough to handle, squeeze the cloves out into a bowl. Set aside.
Cut the potatoes into 1-inch cubes and place them in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
As soon as the potatoes are tender, drain them in a colander.
Place hot potatoes in mixing bowl and mix until smooth, about 1 minute.
Slowly add in garlic, miso, butter and milk and gradually turn up speed and mix for 1 minute longer.
Switch to whipping attachment and beat for about 1 minute, or until fluffy.
Season with salt and pepper, to taste.
Serve warm topped with extra butter (if desired) and chopped chives.