Looking for a nice quick meal that blends a pretty simple, traditional meal item (mashed potatoes) with something a bit savory and unusual? Then I recommend these miso mashed potatoes – the miso and potatoes combine perfectly, and the miso adds something new to the dish without being overwhelming. I used up a bunch of leftover potatoes I had in my veggie drawer with this, so I tripled the existing recipe – the tripled version will be in parentheses in the ingredients.

Miso Mashed Potatoes
Lasts 5 to 6 meals as a side


  • 1 lb potatoes (I used closer to 3, and reds), peeled and cut into 1 inch pieces
  • 1 T butter (used closer to 3)
  • 1 T white miso paste (used closer to 3)
  • 2 T milk (used closer to 6)
  • salt and pepper to taste
  • (optional: green onions, didn’t use them here)

Take your peeled and chopped potatoes, and put them in a pot, and cover with water. Bring to a boil, and then reduce to a simmer and boil until your potatoes are fork tender (usually takes about 15 to 20 minutes). 

Drain the potatoes completely, add in the butter and miso, and then mash (with a spoon, masher, or whatever have you) together. Add the milk, salt, and pepper, and stir in, until you have nice fluffy potatoes a la the final picture. Taste, and add whatever you may feel you need more of (salt, miso, milk, etc). 

(For a fun variant, put them in a dish in an oven at 400 and toast until the top browns slightly, appx 20 mins.)

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