Miso Whipped Potatoes Recipe

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 12–15 minutes.

Warm dairy

While potatoes cook, combine the whole milk, heavy cream, and 2 tablespoons of the unsalted butter in a small saucepan over low heat. Warm gently until the butter melts and the mixture is steaming but not boiling; keep warm.

Drain and dry

Drain the potatoes in a colander, then return them to the hot pot off the heat for 1 minute to allow residual steam to evaporate. This step helps keep the mash from getting watery.

Initial mash

Using a potato ricer or masher, mash the potatoes until smooth and free of large lumps. If using a ricer, push all cooked potatoes through directly into the pot or a mixing bowl.

Make miso whip

In a small bowl, whisk together the white miso paste, roasted garlic, neutral oil, and rice vinegar until smooth. Taste and adjust: miso is salty, so start conservative with salt later.

Incorporate dairy and miso

With the potatoes hot, add the warm milk/cream/butter mixture to the potatoes in ¼-cup increments, stirring or whipping after each addition until you reach a smooth, whipped consistency. Once the dairy is incorporated, add the prepared miso mixture and continue to whip (with a hand mixer on low, a sturdy whisk, or by vigorous folding with a spatula) until fully combined and fluffy. If the potatoes become too loose, stop adding liquid.

Season

Taste the mashed potatoes and add kosher salt sparingly if needed, and freshly ground black pepper to taste. Keep in mind miso contributes saltiness.

Plate

Transfer the miso whipped potatoes to a warm serving bowl or individual plates. Smooth the surface with the back of a spoon to create peaks and valleys that will hold melted butter and garnishes.

Finish and garnish

Drizzle the melted extra butter over the top, sprinkle sliced scallions and toasted sesame seeds, and scatter chopped chives or chive blossoms if using. Add a final crack of black pepper. Serve immediately.