Main Dishesbonappetit3.9
Garlic-Miso Butter Mashed Potatoes
Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.
👥 8 Servings👤 Brad Leone📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●spatula
- ●wooden spoon
- ●pot
- ●knife
📝 Preparation Steps
1
Preheat oven to 350°. Cut ½" off top of each head of garlic to expose just the tops of the cloves inside. Place on a 12"-square piece of parchment paper or foil. Drizzle with oil and season with salt. Drizzle 1 tsp. water over.
2
Bring edges of parchment up and over garlic and fold together to make a packet and seal. Place on a small rimmed baking sheet and bake until very tender, 60–⏱️ 75 minutes.
3
Let garlic sit until cool enough to handle, then squeeze out cloves into a medium bowl. Add butter and mash together into a paste with a wooden spoon or stiff rubber spatula. Add miso and mix well. Season garlic-miso butter with salt and pepper; set aside.
4
Peel and quarter potatoes. Place in a large pot and pour in water to cover by 1"; season generously with salt. Bring water to a boil over medium-high, then reduce heat and simmer gently, stirring occasionally, until potatoes are very tender (a tester or paring knife should easily slide into flesh), about ⏱️ 20 minutes from the time water starts to simmer. Drain potatoes and let sit ⏱️ 5 minutes to dry out; reserve pot.
5
Bring cream to a simmer in reserved pot over medium-high. Remove from heat and return potatoes to pot. Set aside about 3 Tbsp. garlic-miso butter for serving and add remaining garlic-miso butter to pot. Using a potato masher (or use a potato ricer or food mill if you prefer a silkier texture), smash potatoes until mostly smooth; taste and season mashed potatoes with salt.
6
Transfer mashed potatoes to a large shallow bowl. Top with reserved garlic-miso butter and season generously with more pepper. Do Ahead: Mashed potatoes can be made 2 days ahead. Cover and chill potatoes and reserved garlic-miso butter separately. Reheat potatoes over medium, stirring often and adding ¼ cup milk or water to thin if needed.
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