These miso whipped mashed potatoes are the perfect side dish. Creamy and savory with the addition of miso brown butter, these potatoes have an amazing umami flavor.
I absolutely love adding miso to recipes. If you’re not familiar with it, it’s a thick paste that is commonly used in Japanese cooking. Adding it to recipes adds a salty, savory, rich flavor. The whipped mashed potatoes in this recipe are extra creamy, thanks to a whisk or fork, and the brown miso butter takes this recipe to a completely different level.
I like to pair this side dish with meats like steak, pork chops, or even chicken, but it’s awesome for a potluck. I guarantee your family or coworkers will be impressed!
Miso is fermented soybeans, rice, or barley that is allowed to age. If you’re unfamiliar with the taste, think of soy sauce. It’s salty, rich, and umami.
I prefer to use white (rice or shiro miso), but if you like a more intense flavor, you can sub red (aka miso). There are several different types of miso, but each is made slightly differently. If you’re new to miso, I recommend trying out a few in different recipes to see which is your favorite.
You definitely can! If you prefer chunkier mashed potatoes, a fork or whisk will do the trick. However, for true whipped mashed potatoes, I like a mixer for extra creaminess.
How To Make Miso Whipped Mashed Potatoes
Start by making the brown butter because it needs to cool a bit for the best results. You want a softened butter consistency when you add it to the potatoes. Melt the butter in a small pan over medium heat until the white milk solids sink to the bottom and turn brown. This can take anywhere from 8-20 minutes depending on how hot your stove is.
Remove from the heat and pour the melted butter into a heat proof bowl. I like to stick mine in the fridge for 10 minutes and allow it to cool. Once it’s chilled a bit, I’ll pull it out and whisk it with a small fork or whisk and let it thicken at room temperature.
While your butter is chilling, add your potatoes to a large pot over medium-high heat. Cover them with water a couple of inches above the potatoes. I recommend cooking them whole so they don’t fall apart as easily, but if they’re huge, you can cut them in half. Bring the water to a boil, and then reduce it to a simmer for about 25-30 minutes. Once they’re easily pieced with a form, drain them and add to potatoes to a large bowl or the bowl of a stand mixer. Mash them slightly with a wooden spoon or potato masher.
Other epic sides you’ll love!
Miso Whipped Mashed Potatoes
- 5 medium russet potatoes peeled
- 1/2 cup butter
- 2 tbsp miso paste
- 1 1/4 cups whole milk plus a little more
- salt to taste ~1/2 tsp
- chives or green onions for topping optional
- Make the brown butter first as you want it to cool to room temperature. Softened butter consistency yields the best results. Melt butter in a small pan over medium heat until the white milk solids sink to the bottom and turn brown. This can take anywhere from 8-20 minutes depending on how hot your stove is.
- Remove butter from heat and pour into a heat proof bowl. Put in the fridge for 10 minutes and allow it to cool, then whip it with a small whisk or fork. Let thicken at room temperature until ready to use.
- Place your potatoes in a large pot over medium-high heat and cover with water about 2” over the potatoes. Cook your potatoes whole so they don’t fall apart as easily, or slice in half if they are extra large. For super creamy potatoes, remove any knots in the potato.
- Bring the water to a boil, then reduce to a simmer for 25-30 minutes, or when potatoes are easily pierced by a fork. Drain and place in the bowl of a stand mixer (or a large bowl) and slightly mash with a wooden spoon or potato masher.
- If butter is thickened enough, whip again and then add miso to the butter and mix well. Turn stand mixer on to low-medium (or use a hand mixer) and add miso butter 1-2 tbsp at a time until all of it is incorporated. Leave a little extra of the miso butter for topping.
- Turn mixer down to low and drizzle milk in while mixer is running until desired creaminess is reached. Add salt to taste and top with a drizzle of brown butter and green onions or chives for serving.