Miso Mashed Potatoes make a quick and easy side dish that’s anything but basic. With roasted garlic and buttery miso paste these potatoes pack a delicious umami flavor.
Since starting this blog, one of my most popular recipes has been my Mashed Potatoes with Sour Cream. And, I’ve got to say, they’re delicious!
Boiling the potatoes in salted chicken stock gives extra flavor right from the start. And then, they’re given an extra boost with a healthy dose of sour cream. Definitely one of my go-to side dishes. Especially paired with my Easy Roasted Chicken and pan gravy.
Today though, I wanted to mix things up a bit.
Enter Miso Mashed Potatoes with Roasted Garlic. I left out the chicken stock from this recipe, to keep it vegetarian friendly. However, we’re still adding flavor to our potatoes by boiling them in heavily salted water.
Once tender, they’re whipped together with the roasted garlic, miso paste and butter. The result? Umami heaven! Miso adds a buttery, salty, savory flavor to the potatoes, an awesome match with the roasted garlic!
🛒 Ingredients Needed
- Garlic – The garlic gets roasted in the oven to make it extra creamy and delicious. It gives it a sweet, less potent flavor. Psst… you can also make air fryer roasted garlic as a shortcut.
- Olive Oil
- Yukon Gold Potatoes – My favorite for their buttery flavor. But you can also use russet potatoes, baby potatoes, or red potatoes. I like to peel mine, but you can also use unpeeled potatoes if you like a heartier mash.
- White Miso Paste – You’ll find miso in the refrigerated section of your grocery store. Often near the produce.
- Butter + Milk
- Salt + Black Pepper
- Fresh Chives – Or green onions, to garnish.
Did you know that potatoes actually have tons of health benefits? They tend to get a bad wrap, but in fact they’ve got lots of great qualities:
- Potassium – Potatoes are a good source of potassium…more potassium than a banana.
- Vitamin C – Potatoes are an excellent source of vitamin C (45% of the DV), which is more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV).
- Fiber – One medium potato with the skin contributes 2 grams of fiber or 8% of the daily value per serving.
- Vitamin B6 – Potatoes are a good source of vitamin B6 with one medium potato providing 10% of the recommended daily value.
- Iron – One medium potato provides 6% of the recommended daily value of iron.
📋 How to Make Them
- Roast Garlic. Slice the top off of your garlic bulb, until the cloves are exposed and drizzle with olive oil. Wrap in aluminum foil. Bake at 425-degrees for about 40 minutes, until the garlic is soft and golden. Remove from oven to cool slightly. Then, squeeze the cloves out into a bowl. Set aside.
- Boil Potatoes. Cube potatoes and place them in a large pot. Add enough water to cover the potatoes and salt the water generously. Bring to a boil, then lower the heat and simmer for about 10 minutes, until the potatoes are fork-tender. Drain.
- Mix. Place potatoes in a bowl and mix until smooth.
- Add Flavorings. Add garlic, miso, butter + milk and gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat until fluffy.
- Serve. Serve warm topped with extra butter (if desired) and chopped chives.
Note: I’m using an electric stand mixer to get my potatoes extra fluffy. However, you can also use a potato masher or rice and mix the potatoes by hand.
🍽 What to Serve with Them
Looking for more miso recipes? Try this Miso Roasted Cauliflower, Miso Salmon, or Miso Roasted Chicken.
- 1 head garlic
- 1/2 teaspoon extra-virgin olive oil
- 2 pounds potatoes ( peeled if desired and cut into 1-inch cubes)
- 2 Tablespoons white miso paste
- 2 Tablespoons butter
- 3 Tablespoons milk
- Salt and pepper
- Chives (finely chopped (for garnish))
Heat oven to 425°F. Slice the top off garlic bulb, until the cloves are exposed and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 40 minutes. Remove from oven. When until cool enough to handle, squeeze the cloves out into a bowl. Set aside.
Place potatoes in a large pot. Add enough water to cover the potatoes and add about 2 tablespoons of salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.
As soon as the potatoes are tender, drain them in a colander.
Place the hot potatoes in a mixing bowl and using a paddle attachment, mix until smooth, about 1 minute.
Slowly add in garlic, miso, butter and milk and gradually turn up speed and mix for 1 minute longer.
Switch to whipping attachment and beat for about 1 minute, or until fluffy.
Season with salt and pepper, to taste.
Serve warm topped with extra butter (if desired) and chopped chives.
Calories: 252kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 244mg | Potassium: 24mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 134IU | Calcium: 14mg | Iron: 0.1mg
This post was originally published in 2015. It was updated in 2022 to add new photographs and information.
Want more umami flavor? Try this Umami Burger or this Thai Brussels Sprouts Salad.