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Easy Miso Butter Mashed Potatoes: Best 20-Minute Side Dish

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These Easy Miso Butter Mashed Potatoes are a game-changer—creamy, savory, and ready in just 20 minutes. The secret ingredient, white miso paste, adds an incredible umami depth that transforms a classic side dish into something unforgettable.

Ingredients

Scale
  • 2 pounds (about 900g) Yukon Gold potatoes
  • 4 tablespoons (56g) unsalted butter
  • 2 tablespoons white miso paste
  • ½ cup (120ml) whole milk or heavy cream
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • Optional garnish: chopped chives or green onions

Instructions

  1. Prep the potatoes (5 minutes): Scrub the Yukon Gold potatoes thoroughly under cold water. Cut them into 1-inch chunks—no need to peel. Keep the pieces roughly the same size so they cook evenly.
  2. Boil the potatoes (12-15 minutes): Place the potato chunks in your large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, meaning a knife slides in with almost no resistance. Start checking at 12 minutes.
  3. Drain and steam dry (2 minutes): Drain the potatoes in a colander. Let them sit in the colander for a minute or two to steam off excess moisture. Shake the colander gently to help the steam escape.
  4. Warm the milk and butter (1 minute): While the potatoes are draining, return the empty pot to the stove over low heat. Add the milk (or cream) and butter, and warm them until the butter is just melted. Don’t let it boil.
  5. Soften the miso (30 seconds): In a small bowl, whisk the miso paste with 2 tablespoons of the warm milk mixture until smooth.
  6. Mash the potatoes (2-3 minutes): Return the drained potatoes to the pot with the warm milk and butter mixture. Add the softened miso paste. Mash everything together using your potato masher until you reach your desired consistency.
  7. Season and serve (1 minute): Taste the potatoes and add salt and pepper as needed. Give everything a final stir, then transfer to a serving bowl. Garnish with chopped chives or green onions if desired. Serve immediately while hot.

Notes

Don’t skip the ‘steam dry’ step to avoid watery potatoes. Warm your liquid ingredients to keep the potatoes hot. Go easy on the salt because miso is naturally salty. Use a fork to test doneness—potatoes should be fork-tender. Multitask by prepping garnish and measuring ingredients while potatoes boil. The recipe is forgiving; if you forget the miso, you can stir it in at the table.

Nutrition

Keywords: miso butter mashed potatoes, easy mashed potatoes, 20-minute side dish, umami mashed potatoes, white miso recipe, quick side dish, comfort food

Find it online: https://siennaspoon.com/easy-miso-butter-mashed-potatoes-best-20-minute-side-dish/