Mustard Miso Mash
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Author Notes: I'm a big fan of adding mustard to my mashed potatoes to give it a little bit of an edge. (It's also just the mashed potatoes you want if you're grilling or broiling sausages.) My inspiration to add miso came while I was having an amazing sushi dinner on Saturday night. A little sugar and a little miso paste seemed to tone down the sharpness of the mustard, yet make it even richer at the same time. (Ok, so maybe a lot of sugar and a lot of miso paste.) All in all, this mash is versatile, quick, and simple - think of it as a Japanese proverb for your mouth. - The Internet Cooking Princess
Serves four to six
Mashed Potatoes
- 3 lbs Red potatoes
- 2 T. Butter
- 1/2 c. Heavy whipping cream or whole milk
- Kosher salt & pepper
- Clean and chop the potatoes, leaving the skins on but there are no imperfections on the potatoes, and boil in salted water for 20 - 25 minutes.
- Drain the potatoes through a colander and return them back to the pot to mash them. After they're sufficiently mashed, stir in the butter, milk, and some hefty pinches of salt. These should taste like your average, dinner time mashed potatoes.
- Once the potatoes are smooth and the taste is to your liking, stir in the mustard miso sauce. Make sure the sauce is thoroughly mixed in the potatoes and serve. (Sprinkle some green onions or chopped cilantro on top if you're in the mood for garnish.)
Mustard Miso Sauce
- 3 T. Chicken stock
- 2 T. Dijon
- 1/2 c. Miso paste
- 3 T. White wine vinegar
- 5 T. Sugar
- 1 t. Soy
- Simply combine in a small bowl and whisk together until smooth.
- This recipe was entered in the contest for Your Best Mashed Potatoes
Tags: mashed potatoes, potatoes , Side Dishes
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over 3 years ago Helenthenanny
If I were a geisha, this is what I would eat. EVERY. DAY. I'd wake up, eat a big bowl of these potatoes, spout off a proverb or two for my gentleman callers, and call it a day.
Love the description ICP, I'm on board!
over 3 years ago gluttonforlife
As an avowed miso addict, this is now officially on my list. Are you using white miso?
over 3 years ago The Internet Cooking Princess
Yes, go with the white miso!
over 3 years ago The Internet Cooking Princess
Nevermind, go with red! (The color is better!)
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Looks really tasty! Will definitely be trying this one before too long. ;o)