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Miso Mashed Potatoes

(recipe, Matthew Amster-Burton)


This side-dish recipe was adapted from Jaden Hair's The Steamy Kitchen Cookbook.


  1. 2 lb. Yukon gold potatoes, scrubbed
  2. 4 Tbsp. butter
  3. 2 cloves garlic, minced
  4. 2 Tbsp. miso
  5. 1 cup milk
  6. Drizzle of extra-virgin olive oil
  7. 1 tsp. minced chives


  1. Place the potatoes in a saucepan with water to cover by 1 inch. Turn heat to high and bring to a boil. Reduce heat to low and simmer, covered, 20 to 30 minutes, until potatoes can be easily pierced with a paring knife. Drain.
  2. When the potatoes are just cool enough to handle, peel. Pass through a ricer or food mill, or mash with a potato masher in a large bowl.
  3. In the same saucepan, heat the butter and garlic over medium heat. Once the butter is foaming and the garlic is fragrant, whisk in the miso. Whisk in ¾ cup of the milk. Add the potatoes and stir. Add additional milk as necessary to achieve your preferred mashed-potato texture.
  4. Finish with a drizzle of olive oil and sprinkle on the chives.