Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement