Miso Whipped Potatoes Recipe
Make Miso Whipped Potatoes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Miso Whip
Finish & Garnish
Method
Potatoes
- 1
Prepare and cook potatoes
Place peeled and cut potatoes into a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes depending on size.
- 2
Miso Whip
- 3
Warm milk and melt butter
While potatoes are cooking, combine 1 cup whole milk and 4 tablespoons butter in a small saucepan or microwave-safe measuring cup. Warm gently until the butter is melted and mixture is hot but not boiling (about 2–3 minutes on low).
- 4
Dissolve miso
Place 2 tablespoons white miso in a small bowl. Add about 2 tablespoons of the warmed milk mixture and whisk until the miso forms a smooth slurry. This prevents lumps and ensures even distribution.
- 5
Combine dairy and miso
In a medium bowl or the bowl of a stand mixer fitted with the paddle or whisk attachment, add softened 2 ounces cream cheese, 2 tablespoons sour cream, grated garlic, and the miso slurry. Pour in the remaining warmed milk-butter mixture slowly while whisking to incorporate into a smooth, slightly thickened sauce. Taste and add black pepper. Do not add additional salt yet; miso is salty.
- 6
Adjust consistency
If the mixture seems too thin for whipping into potatoes, chill briefly or add a bit more softened cream cheese or a tablespoon of sour cream. The final mixture should be pourable but a bit creamy so it binds the potatoes.
Finish & Assemble
- 7
Whip potatoes
Using a potato ricer or masher, rice or mash the drained potatoes back into the empty hot pot or into a large mixing bowl until mostly lump-free. With the mixer on low (or using a wooden spoon), gradually add the miso-dairy mixture in a steady stream, mixing until the potatoes are whipped and smooth but not gluey. Taste for seasoning and add a pinch of additional salt only if needed.
- 8
Adjust texture and serve
If potatoes are too stiff, add up to 2 tablespoons additional warm milk or the reserved miso-milk to loosen. Transfer to a serving bowl and use the back of a spoon to create peaks for visual appeal. Drizzle 1 teaspoon neutral oil or melted butter over the top for sheen.
- 9
Garnish
Sprinkle chopped chives or scallions, toasted sesame seeds, and a pinch of furikake or chopped nori if using. Finish with freshly ground black pepper to taste and serve immediately.