Thick Brush Stroke

Miso Mashed Potatoes

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 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.

A simple 30-minute side dish perfect for steak, a portabella mushroom, or pork roast.