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Creamy Miso Butter Mashed Potatoes – Best Easy Side

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These Creamy Miso Butter Mashed Potatoes are the ultimate comfort food side dish, featuring a savory umami depth from white miso paste blended into silky Yukon Gold potatoes. Perfect for dinner parties or weeknight dinners, this easy recipe comes together in about 30 minutes and will have everyone asking for seconds.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium)
  • 4 tablespoons unsalted butter (1/2 stick), softened
  • 2 tablespoons white miso paste
  • 1/2 cup whole milk, warmed (plus more if needed)
  • 1 teaspoon fine sea salt (plus more for cooking water)
  • 1/2 teaspoon freshly ground black pepper
  • Optional garnishes: fresh chives or parsley, melted butter, flaky sea salt

Instructions

  1. Peel the Yukon Gold potatoes and cut them into 1-inch chunks. Rinse under cold water to remove excess starch.
  2. Place potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender.
  3. While potatoes boil, combine softened butter and white miso paste in a small bowl. Mash together with a fork until smooth and creamy. Set aside.
  4. In a small saucepan or microwave, gently warm the milk until steaming but not boiling.
  5. Drain potatoes in a colander and let sit for 1-2 minutes to steam off excess moisture. Return to the pot (off heat) and let dry for another minute, shaking occasionally.
  6. Mash potatoes with a potato masher or ricer until mostly smooth. Do not over-mash.
  7. Add the miso butter to the mashed potatoes and stir gently with a wooden spoon until fully incorporated.
  8. Slowly pour in the warm milk, stirring continuously. Start with 1/2 cup and add more if needed for desired creaminess. Season with salt and pepper to taste.
  9. Taste and adjust seasoning. If too thick, add another splash of warm milk. If desired, stir in an extra tablespoon of butter.
  10. For hosting, transfer to a heatproof bowl, cover with foil, and keep warm in a 200°F oven for up to 30 minutes.

Notes

For best results, use room-temperature butter and warm milk to avoid clumpy potatoes. White miso is milder and sweeter than red miso; if using red miso, reduce to 1 tablespoon. Potatoes can be made up to 2 days ahead and reheated with a splash of milk. To keep warm during a party, place in a 200°F oven for up to 30 minutes.

Nutrition

Keywords: mashed potatoes, miso butter, creamy mashed potatoes, easy side dish, dinner party side, vegetarian, Thanksgiving side

Find it online: https://prismtaste.com/creamy-miso-butter-mashed-potatoes-best-easy-side/