Spud & Root

Recipe · Side dish

Mashed Potatoes with Miso Butter

Boiled Russets, mashed and folded with hot half & half and buttermilk. A spoonful of white miso butter goes on top, with chives. Ready in 25 minutes.

  • Prep10 min
  • Cook15 min
  • Ready in25 min
  • Serves4 to 6
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Made with Spud & Root Russet Potatoes
A bowl of mashed potatoes topped with a spoonful of white miso butter and sprinkled with chopped chives, with a hand just above it.
Watch it come together

Boil. Mix. Mash. Dollop.

Watch the potatoes go in, the miso disappear into the butter and the masher do its work. Then scroll down and cook along.

  1. Boil Salt the water, cook until fork-tender.
  2. Mix Miso paste into the butter.
  3. Mash Crush the chunks, fold in the hot milk.
The recipe

Let's make mash.

Ready in 25 minutes.

  1. PrepPeel & cut
  2. CookBoil, mash & fold

Eat

Your mash

Raw chunks, big plans

  1. Boil the potatoes

    Cover the potatoes with cold water in a large saucepan. Season generously with salt.

    Bring to a boil over high heat, and cook until fork-tender, about 15 to 20 minutes.

    Drain. Return the potatoes to the saucepan.

    Salt falling into a pot of boiling water and peeled potato chunks, with a bag of Russet potatoes tipped over behind it.
    Be generous with the salt.

  2. Make the miso butter

    Meanwhile, combine the butter and miso paste in a small bowl. Set aside.

    A spoon dropping white miso paste from a wooden bowl onto two sticks of butter in a small speckled bowl.
    Miso on butter.
    A spoon stirring miso and butter together in a small speckled bowl.
    Stir it together.

  3. Heat the milk

    Bring the half & half and buttermilk to a simmer in a small saucepan.

    Cook, stirring occasionally, until the milk mixture is hot, about 4 to 5 minutes. Remove from heat.

    A wooden spoon stirring milk in a small saucepan, with a bag of Russet potatoes behind it.
    Hot, not boiling over.

  4. Mash and fold

    Using a potato masher, mash the potatoes until smooth and no lumps remain.

    A steel wire masher crushing boiled potato chunks in a cream saucepan.
    Crush the chunks.
    Rough, crumbly mashed potatoes in a saucepan, with the masher still in it.
    Not smooth yet.

    Fold in the hot milk mixture and half the miso butter until combined.

    Hot milk being poured from a glass measuring cup into rough mashed potatoes.
    Hot milk goes in.
    A spoon dripping miso butter onto mashed potatoes in a saucepan.
    Then the miso butter.

    Season with salt and pepper, to taste.

    Garnish with chives and serve with the remaining miso butter.

    Practice round: one pot
    Smooth, not gluey

    Mash the pot however you like, then serve it when it looks right to you. Smooth and rustic are both good mash. Chunky isn't, and neither is gluey. Tap the pot to press the masher. Or switch to the whip: it smooths and shines, but it can't break up big chunks.

    A pot of boiled potato chunks, and a masher.

A spoonful of mashed potatoes with a smear of miso butter and chives, lifted above the bowl.

Made for Potatoes... Everything else is Gravy!

Start with a good potato.

This one calls for our Russet potatoes. Grab a bag, and put mash on the table tonight.

Russet PotatoesThe potato in this recipe. 5 lb bag. All four potatoesGold, Red, Russet and White. Next up: Potato GratinRed potatoes, Gruyère, smoked salmon. Serves 10.

Step 1 of 4

Ingredients