Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (2024)

by Jaden | Asian, Recipes, Sides | 28 comments

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Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (1)

You know the beginning stages of falling in love? Thatexhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans).

Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!”

I’m like, “YAY! How fun!” But of course super-neurotic control-freak me went a little crazy.

Where are we going?Who’s going to take care of the kids? What do I pack? Who’s going to water my garden? Get the mail? Take the kids to school? Who will feeeeeeeeed my babies? Tellmetellmetellmeeeeeeee!!!!

Scott had it all taken care of. Like clockwork, the nanny rang our doorbell, the kids were hugging me goodbye, boarding passes were printed out (but not shown to me) and the car was packed.

I just had to force myself….pry myself away….and just go with the flow. Well, it turned out that we were headed to Las Vegas with reservations at a restaurant that I’ve been dying to try, Japonais at the Mirage. One of the side dishes was a mashed potatoes – savory, nutty, creamy and buttery. The funny thing was that you couldn’t really tell straight away what flavored the mashed potatoes and I had to ask the server for the secret ingredient, which he happily gave.

Miso paste.

Absolutely divine. Umami to the max. And still to this day, it’s one of my favorite ways to have potatoes.

As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Scott rocks my world.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (2)

Miso Mashed Potatoes

Crazy easy to make. Basically, make mashed potatoes the same way you’ve always been making them, but stir in miso paste.

I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. The same company is also the maker of best-selling miso paste called Marukome. You can use either product in this recipe.

Ingredients:

Okay, time to have a little fun here. Use any type of potatoes – white, russet or reds work best. Any type of fresh herbs- chives, tarragon, parsley or green onion. Cream or milk.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (3)

The first step is to boil the potatoes and them mash them.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (4)

Add in the butter and miso.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (5)

Pour in the milk.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (6)

Throw in some fresh chives.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (7)

No gravy, salt or pepper needed. The miso paste provides all the flavor.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (8)

By the way, I’m serving the Miso Mashed Potatoes with Ham with Grilled Peaches Recipe.

Miso Mashed Potatoes Recipe

You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).

Print Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Servings 6

Ingredients

  • 2 pounds red potatoes, scrubbed
  • 2 tablespoons butter
  • 2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
  • 2 tablespoons milk
  • 2 teaspoons minced fresh chives, parsley or green onion

Instructions

  • In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.

  • Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso (needs more flavor) or milk (too thick) if needed.

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (9)Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!

Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (10)Stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too where we chat all things recipes, tips, giveaways, and more!

  1. cedillotte on 5/26/18 at 5:21 pm

    Je veux apprécier

    Reply

  2. JMisoda on 3/11/18 at 9:41 pm

    It is cool to find Miso mashed potato recipe here! I found a Japense style mashed poteto in Japanese online recipe site and tried it. It was delicious.

    The recipe used soy milk instead of regular milk. And for miso, they use miso paste from Miyasaka. They don’t have tubed miso paste like the one you use but the miso paste tastes great! http://miyasaka-usa.com their website doen’t show the pastes but they do have one 🙂

    Reply

    • Jaden on 3/12/18 at 10:52 am

      Hi there! I will have to look out for Miyasaka miso paste 🙂

      Reply

      • JMisoda on 4/16/18 at 7:55 pm

        You should definitely try it.

        Reply

  3. Megan on 9/18/17 at 11:48 pm

    So yummy. I’ve used a few recipes off your site before-vegetarian ones, I stopped cooking with meat and seafood 2 years ago. Recently i saw your cookbook in a store. I didn’t have the money to buy it (even discounted), yet I was so tempted, because you make things look easy. The miso mashed potatoes stuck in my head and tonight I made them. FAntastic.

    Reply

    • Jaden on 9/19/17 at 6:14 pm

      Thanks so much Megan!

      Reply

  4. Mimi on 2/8/14 at 4:02 am

    This was a simple but tasty way to finish off the potatoes and miso paste in the fridge. I tried out my food processor for the first time with this (stupid, I know).

    Reply

  5. catwoman costume kids on 12/10/13 at 5:36 am

    Thankfulness to my father who stated to mee on the toppic of this
    web site, this web site is truly awesome.

    Reply

  6. Wiley Hall on 1/26/13 at 12:53 pm

    OK, going to buy miso paste. Gotta try these, thanks.

    Reply

  7. Jill on 4/19/12 at 12:43 pm

    Jaden, these potatoes are a wonderful idea; how inspirational you are! I can’t wait to try these. And the song that came to my mind when I read your post about your most amazing husband was Bonnie Raitt’s “Don’t Advertise Your Man”…ha!!!

    Reply

  8. Fahm on 4/18/12 at 7:12 pm

    What a creative way to make mashed potatoes! This can be dinner in itself, looks amazing.

    Reply

  9. Sherley Rigaud on 4/18/12 at 1:56 pm

    My goodness, the Miso Mashed Potatoes was just ddddddelicious.

    Reply

  10. sally cameron on 4/16/12 at 4:23 pm

    Jaden these sound fantastic! I love umami flavors and love mashed potatoes. I was just looking at my favorite miso (South River Miso, available online, made in MA) today thinking about new ways of using it and I found your post. Thanks! Will definitely try this right away.

    Reply

  11. kentucky Lady 717 on 4/12/12 at 1:31 pm

    So is there someplace else to buy Miso ? As I have been unable to find it here in my small town…..I live in the boonies 🙂 a good hr. drive to Cincinnati to the larger stores….and with the price of gas $4.00 almost……don’t go there very often…as I drive a gas hog……

    Reply

  12. Rod in Florida on 4/12/12 at 12:39 pm

    Jaden, I went to Amazon to see if I could purchase Miso & Easy. They said it was unavailable. All retail outlets are located on the west coast.

    Reply

  13. Michelle/Mickle in NZ on 4/12/12 at 11:56 am

    And next up I will learn to proof read my spelling. I guess I’m lucky that Zebby Cat seems to love me anyway!

    Reply

  14. Michelle/Mickle in NZ on 4/12/12 at 11:52 am

    A large jar of white Miso is a “constant” in my fridge. Oh my – I’m loving the thought of adding some to nnaturally floury potoates – carefully cooked and mashed (or put through a potato ricer0 then enhanced with Miso paste …… full on yet gentle flavour and an amazing treat for my taste buds. Thank you for this food inspiration.

    Added bonus – I wont have to share this with my meat loving Zebby Cat

    Reply

  15. Mimi on 4/11/12 at 4:27 pm

    Miso is a paste of fermented soybeans, rice, and/or barley. It’s very typically used in Japanese cooking. There are three types of miso; red miso, white miso, and “mixed” miso. Personally, I find white miso to be the best for most cooking applications that would appeal to Western palates.

    There IS no substitute for miso! It’s too wonderful to be substituted. If you can’t get your hands on the straight stuff that comes in plastic containers, the Miso & Easy is a great stand-by and stays good for a whole lot longer (though, miso is technically already fermented so it lasts quite a while). You can get it off of Amazon in 6 packs, which are totally worth it, believe me (starving college student here; I whip up mugs of miso soup with a tea kettle whenever I need a quick snack). Besides miso soup, there are the recipes here, use as a marinade (grilled miso-marinated fish is heavenly), added flavoring to many dishes…

    Reply

  16. Carol on 4/10/12 at 5:02 pm

    That sounds soooo yummy! For some reason, at first I imagined wasabi (I like adding that to potatoes too)…until I saw the pics, then realized what you were talking about. Must try the miso paste.

    Must be a Chinese thing…when I saw your birthday was 08/08/08, I thought…lucky girl!

    Thanks for sharing!

    Reply

  17. Kathleen Richardson on 4/7/12 at 8:58 pm

    It’s been too long since I’ve had miso–soup, that is. That’s the only way I’ve ever used it. Can’t wait to try this, then maybe prepare for a meal with extended family. I’ve just signed up to read your blog/website. Sounds so interesting and anyone who develops recipes is a star to me!

    Reply

  18. Karriann on 4/7/12 at 12:34 pm

    Very interesting combination 🙂

    “Spice it Up”

    Reply

  19. Diane and Todd on 4/6/12 at 11:25 am

    love this recipe, it’s such great comfort food! and love you both, can’t wait to see you again.

    Reply

  20. Diana @ Appetite for China on 4/6/12 at 10:02 am

    Umami-laden mashed potatoes? This looks amazing. I want some right now, and it’s only 10am.

    Reply

  21. Rod in Florida on 4/5/12 at 7:43 pm

    Miso paste can be found in any asian grocery, I found it in Fresh Market in the Dairy Section.

    Reply

  22. kentucky Lady 717 on 4/5/12 at 7:08 pm

    Can someone please tell me what MISO is ???? What can you use in the place of it, if you don’t have it ?????

    Reply

  23. Rod in Florida on 4/5/12 at 6:33 pm

    Wish I had the portions on the ingredients.

    Reply

  24. Winter on 4/5/12 at 3:51 pm

    Jaden! These look divine. By the way, my husband proposed to me on 08/08/08, which my Chinese family approved of! No wonder you’re so lucky!

    Reply

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Miso Mashed Potatoes • Steamy Kitchen Recipes Giveaways (2024)

FAQs

How to spice up your instant mashed potatoes? ›

Use truffle or smoked salt. Spice options run the gamut, too: A few dashes of chile powder, onion powder, turmeric or paprika can all turn humdrum instant potatoes into a “wow” side dish.

How to make mashed potatoes Paula Deen? ›

directions
  1. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. ...
  2. Add the butter, sour cream and garlic.
  3. Mashr the potatoes with a potato masher or the back of a fork until the ingredients are blended.
  4. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.

How to make chef quality mashed potatoes? ›

Directions
  1. Place potatoes in a large pot and cover with salted water. Bring to a boil. ...
  2. Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. ...
  3. Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy.
Aug 16, 2022

Why do restaurant mashed potatoes taste better? ›

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Should you use milk instead of water for instant mashed potatoes? ›

Most instant potato varieties call for you to combine the potatoes with water, but if you want your potatoes to taste a bit more indulgent, use milk instead. Whole milk will yield delightfully rich potatoes, but 2 percent milk works well too.

What to add to mashed potatoes that are bland? ›

Taste before serving: I like to add a scoop of Better then Bouillon chicken base for great flavor, or add more salt and pepper, sour cream, or melted butter, until you reach the flavor you want. nt to add more salt and pepper, or an extra scoop of sour cream, or a little melted butter.

How to doctor up instant mashed potatoes reddit? ›

Simple add ons.
  1. Cheese, sour cream, bacon.
  2. Corn, peas, gravy chicken, carrots, = pot pie.
  3. In oven safe dish. ...
  4. Less liquid so they are a little thicker fry em potato pan cakes.
  5. In a cookie sheet spread a layer then top with what ever french fry season bake .
  6. Potato soup.
  7. Just use it as a potato sub.
Oct 26, 2023

What potatoes does Ina Garten use for mashed potatoes? ›

Garten's recipe uses a few simple ingredients, including Yukon Gold potatoes.

Why do you put vinegar in mashed potatoes? ›

Vinegar is also a natural preservative and can help to keep the potatoes fresh for a longer period of time. Additionally, the acidity of the vinegar can help to break down the starch molecules in the potatoes, making them creamier and easier to mix with other ingredients.

What does adding an egg to mashed potatoes do? ›

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

What is the secret to restaurant mashed potatoes? ›

When it comes to ridiculously creamy restaurant style mashed potatoes, there's not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!

Who makes the best mash in the world? ›

The Best Mashed Potato Recipe In The World. With just four ingredients, Joel Robuchon's luxurious puree de pomme really brings the wow factor. Buttery mashed potatoes. Photo, Erik Putz.

What do professional chefs use to mash potatoes? ›

The secret weapon, a good potato ricer (affiliate). This pushes the potatoes into strings, which helps them soak up every bit of the cream and achieve maximum fluffliness.

How does Gordon Ramsay cook potatoes? ›

You'll just have to boil the potatoes for only about 10 to 15 minutes, or until you can easily poke through them with a fork, then proceed with the baking as usual. And for even more crispiness, Ramsay suggests sprinkling the potatoes with a bit of flour right before putting them in the oven.

Why do people add sour cream to mashed potatoes? ›

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Why put a raw egg in mashed potatoes? ›

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

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