MISO BUTTER MASHED POTATOES
3 pounds Yukon gold potatoes peeled and quartered.
1 whole head of garlic
2 teaspoons olive oil
6 tablespoons of butter at room temperature
1.5 tablespoons white miso paste
1/2 cup heavy cream
Salt and pepper to taste
Preheat oven to 350°. Slice the top of the garlic to expose the cloves and drizzle with oil. Wrap the head in foil and roast on a baking sheet for 45-60 minutes until cloves are softened.
Once the garlic has cooled add to a bowl with the softened butter and miso and mix until smooth. Set aside
In a large pot add the peeled and cut potatoes and cover with water an inch above the potatoes. Season the water with a tablespoon of kosher salt and boil over medium-high heat. Once boiling reduces to a simmer for 15-20 minutes until fork tender. Remove from heat, drain the potatoes and return them to the pot. In a small saucepan warm the cream. Mash potatoes with a potato masher until desired consistency and stir in the warmed cream and miso garlic butter until smooth. Taste for seasoning and add salt and pepper as needed.