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The Best Creamy Miso Mashed Potatoes Recipe (Umami)

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These creamy miso butter mashed potatoes are a quick and easy side dish that combines the rich, savory depth of white miso with buttery Yukon Gold potatoes. Perfect for weeknights or holidays, they deliver next-level comfort food with simple ingredients.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium, peeled and quartered)
  • 4 tablespoons unsalted butter (½ stick, softened)
  • 2 tablespoons white miso paste (shiro miso)
  • ½ cup whole milk or heavy cream (warm)
  • 2 cloves garlic (minced, optional)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • 2 tablespoons chives or green onions (chopped, for garnish)

Instructions

  1. Peel the Yukon Gold potatoes and cut into uniform quarters. Rinse in cold water to remove excess starch.
  2. Place potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until a knife slides through the largest piece with no resistance.
  3. While potatoes cook, warm the milk or cream in a small saucepan over low heat until warm to the touch (do not boil).
  4. Drain the potatoes in a colander. Return the empty pot to the stove over low heat for about a minute to evaporate any remaining water. Add potatoes back and let sit for 30 seconds to steam off excess moisture.
  5. Mash the potatoes with a potato masher or rice them into a large bowl. Mash until smooth but do not overwork.
  6. Add the softened butter to the hot potatoes and stir until melted and incorporated.
  7. Add the white miso paste and stir vigorously until completely dissolved and the color is uniform and pale golden.
  8. Gradually pour in the warm milk or cream, stirring as you go. Stop when the potatoes reach your desired consistency.
  9. Taste and season with black pepper and additional salt if needed. Fold in minced garlic if using.
  10. Transfer to a serving bowl, garnish with chopped chives or green onions, and serve immediately.

Notes

Don’t overwork the potatoes to avoid gluey texture. Warm all ingredients before mixing. Use white miso for best flavor. Salt at the end as miso varies in saltiness. For dairy-free, use plant-based butter and unsweetened oat milk. Leftovers keep in the refrigerator for up to 4 days and reheat well on the stovetop with a splash of milk.

Nutrition

Keywords: miso mashed potatoes, creamy mashed potatoes, umami mashed potatoes, easy side dish, Thanksgiving side, comfort food, miso butter potatoes

Find it online: https://milacook.com/the-best-creamy-miso-mashed-potatoes-recipe-umami/