Jennifer Causey
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 6

This is how to cook red potatoes: boil them with onion until tender and the onion infuses the red potatoes with major flavor. Then, a coarsely mash with a miso-scallion butter and lots of freshly ground black pepper. These mashed potatoes will have so much flavor you may never make regular mashed potatoes again. Miso paste is a gut-friendly ingredient that aids in digestion. White miso, the type called for in this recipe, is the mildest and slightly sweet. Yellow miso is a bit stronger in flavor but still mild enough for most recipes, especially these mashed potatoes without milk.

How to Make It

Step 1

Place potatoes, onion, and cold water to cover in a large pot. Bring to a boil over high; reduce heat to medium, and gently boil until potatoes are fork-tender, about 20 minutes. Drain potatoes and onion, reserving ½ cup cooking water. Discard onion. Return potatoes to pot, and coarsely mash using a potato masher.

Step 2

While potatoes cook, melt butter in a small skillet over medium-high. Add 5 of the sliced scallions, and cook, stirring constantly, until softened, about 2 minutes. Remove from heat, and stir in miso. Add miso-scallion mixture, salt, and several grinds black pepper to potatoes. Slowly stir in up to ½ cup reserved cooking water, about 2 tablespoons at a time, until potatoes are creamy. Serve potatoes topped with remaining scallion slices.

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