Courtesy of Stephanie McKercher, RDN of Grateful Grazer
Leave the vegetable peeler in the drawer and add a nontraditional twist with umami-rich miso.
Miso is a fermented soybean
paste that adds savory flavor and immune-boosting probiotics
. An extra kick from rosemary-infused yogurt doesn’t hurt the taste buds, either.
Miso Mashed Potatoes fit right in at holiday feasts and
weeknight dinners. If you’re looking for an easy side dish that’ll please a mix of vegetarians and omnivores, look no further. And if your fancy friend knocks the skins or chunks, just tell her they’re rustic.
Yukon gold potatoes are mashed skin-on with butter and Greek yogurt infused with rosemary and miso in this umami-rich side dish.
Course: Side Dish
Cuisine: Holidays, vegetarian
Servings: 6 people
Author: Stephanie McKercher, RDN
3 pounds unpeeled yukon gold potatoes,cleaned
¼ cup cold unsalted butter (see note)
¼ cup cold Greek yogurt (see note)
¾ cup soy milk or milk of choice
½ cup plain Greek yogurt (see note)
1 sprig fresh rosemary
3 tablespoons miso paste
Plain Greek yogurt
Salt and pepper
Prepare rosemary-miso yogurt:
Transfer potatoes to a large stockpot and fill with enough water to cover the potatoes. Cover with lid, add salt, and boil on high 40 minutes, or until potatoes can be easily pierced with a fork. Drain water and return cooked potatoes to stockpot.
In the meantime, whisk soy milk and Greek yogurt in small saucepan over medium heat. Reduce heat to low-medium, stir in rosemary sprig and cook, stirring occasionally, 20 minutes, or until the mixture is aromatic and infused with rosemary flavor.
Turn off heat, remove rosemary sprig, and stir in miso paste. Whisk until miso is fully absorbed into the mixture and set aside.
Add cold butter to stockpot and use a potato masher to mash cooked potatoes with the butter. Leave some small chunks for texture if desired. (Run cooked potatoes through ricer first if you prefer creamier texture.) Stir in rosemary-miso yogurt and cold Greek yogurt. Mash again to incorporate.
Transfer mashed potatoes to bowl and garnish with butter, yogurt, rosemary, dill, and salt and pepper if desired.
Recipe tested with Fage Total 5% Milkfat yogurt.
Vegan variation: Use non-dairy yogurt (such as Kite Hill) in place of Greek yogurt. Use vegan cultured butter (such as Miyoko’s) in place of butter.