Simple to throw together with just six ingredients in 30-minutes, these umami-rich miso mashed potatoes are the perfect side dish to serve alongside a pork roast, steak, or a grilled portabella. Naturally vegetarian.
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What you’ll love about this recipe
- The umami flavor! Umami or “pleasant savory taste” is my personal favorite of the five tastes. If you’re not familiar with the flavor profile, think brothy or meaty. Foods rich in umami include ham, mushrooms (especially shitakes), anchovies, soy sauce, Parmesan cheese, kimchi, and even tomatoes. The miso paste is responsible for the umami in this dish which introduces both depth and complexity.
- The simplicity! I’m sure you’ll be happy to know that making these mashed potatoes is just as simple as making your standard mashed taters. They require only one extra step consisting solely of stirring in the miso paste. Altogether, it takes just 30-minutes to prepare this dish which calls for just six ingredients.
- It’s unique! It’s not every day that you come across miso-laced mashed potatoes which is really quite unfortunate. If it were up to me, I’d serve ’em anytime I had a grilled steak or portabella mushroom. Umami + umami = heaven.
Ingredients (+ notes & substitutions)
- Yukon Gold potatoes: While you could use Russet’s, I recommend Yukon Gold potatoes. They are creamier and naturally have a buttery flavor which is, of course, ideal for mashed potatoes.
- Unsalted butter: Because miso paste can be quite salty, I do highly recommend avoiding any added salt thus the unsalted butter.
- Miso paste: Although you are more than welcome to experiment with any variety of miso, I recommend red miso. The salt and tang are more concentrated than in white or mixed miso making it much richer. Not to mention it pairs wonderfully with the tang of the buttermilk and sour cream. If your grocery store carries miso paste, it will most likely be located near the produce section, refrigerated with items such as kimchi, tofu, and wonton wrappers. It is also available in Asian markets as well as on Amazon. I have included a link below for the brand I use.
- Buttermilk: I like my mashed potatoes to include all the fat because let’s face it, they’re just better that way. Additionally, buttermilk adds a little tang. If you don’t have any or simply prefer not to, whole milk is perfectly acceptable.
- Sour cream: For creaminess and tang.
- Ground black pepper
- Kosher salt: You may have noticed that the recipe only calls for salt to taste. That is because miso paste is naturally quite salty. In fact, I do not add any salt at all when making this dish.
How to make miso mashed potatoes (+ tips)
1. Place the potatoes in a large pot and add enough water to cover them by about one inch. Bring to a boil, then reduce heat to a rapid simmer, and cook for 10-15 minutes until the center of the potatoes can easily be pierced through by a fork. Drain and set aside.
2. Rinse the pot out, then place it over medium-low heat and melt the butter. Add the buttermilk, sour cream, miso paste, and black pepper and whisk until smooth and combined.
3. Add the potatoes and mash to desired consistency using a potato masher or a handheld mixer.
4. Add salt and pepper to taste and serve warm.
Leftovers will keep in an airtight container in the refrigerator for up to four days.
Miso is a staple seasoning in Japanese cooking that dates back over 2000 years ago. The thick paste is the result of fermenting soybeans along with salt and a fungus called kōji. It is used in a wide range of dishes from sauces for vegetables and fish to soups like miso soup.
There are numerous types of miso varying in taste and texture. The three most common varieties are Shiro miso (white miso), Akamiso (red miso), and Awasemiso (mixed miso). For a comprehensive list, look here.
Each variety of miso has its own distinct flavor profile but generally speaking, the taste of miso can be described as salty, savory, and umami. Certain varieties of miso may be described as tangy, sweet, fruity, and earthy.
Miso paste commonly contains wheat or barley so unfortunately, it often is not gluten-free. There are, however, other varieties that are prepared with products such as rice. Make sure to check the label first if this is of importance to you.
Yes, it is vegetarian and vegan too!
What to serve with miso mashed potatoes:
- A pork roast such as this apple cider brined pork loin or this honey sriracha pork loin.
- A grilled steak.
- A grilled or stuffed portabella mushroom.
- A roast chicken like this orange brined roast chicken.
- Fried chicken or blackened chicken tenders.
More recipes featuring miso:
- Miso Egg Drop Soup with Kimchi: Umami rich, this miso egg drop soup with kimchi is brimming with flavor and is incredibly simple to prepare in less than 15 minutes. Naturally gluten-free w/ vegetarian option.
- Asparagus Tempura with Miso Aioli: The ultimate Asian-inspired appetizer, this crunchy asparagus tempura is served up with a mouthwateringly tasty umami-rich miso aioli. Naturally vegetarian and gluten-free adaptable.
More mashed potato recipes you may enjoy:
- Boursin Mashed Potatoes: Step up your mashed potato game this holiday season with these Boursin mashed potatoes. Elevated with the addition of herby Boursin cheese and fresh garlic, these richly flavored potatoes are simple to prepare in just 30-minutes. Naturally gluten-free and vegetarian.
- Gouda Mashed Potatoes with Caramelized Onion & Garlic: These Gouda mashed potatoes are perfect for a special occasion. Laced with sweet caramelized onions, fragrant garlic, and plenty of cheese and fat, these delectably rich potatoes are bound to be a hit. Naturally vegetarian and gluten-free.
If you make these miso mashed potatoes I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 2 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-1-inch cubes
- 6 tablespoons unsalted butter
- 1/4 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup miso paste
- 1/2 teaspoon ground black pepper
- Salt to taste
- Place the potatoes in a large pot and add enough water to cover them by about one inch. Bring to a boil, then reduce heat to a rapid simmer, and cook for 10-15 minutes until the center of the potatoes can be pierced through by a fork. Drain and set aside.
- Rinse the pot out, then place it over medium-low heat and melt the butter. Add the buttermilk, sour cream, miso paste, and black pepper and whisk until smooth and combined.
- Add the potatoes and mash to desired consistency using a potato masher or a handheld mixer.
- Add salt and pepper to taste and serve warm.
Storage: Mashed potatoes will keep in an airtight container in the refrigerator for up to four days.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 411Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 51mgSodium: 684mgCarbohydrates: 53gFiber: 6gSugar: 5gProtein: 9g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc