MISO BUTTER MASHED POTATOES

BY: Nathan Michael & Julia Flowers

  • cooking-duration 1 hour 15 minutes
  • servings 6 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

When it comes to hosting for the Holidays, my wife Julia and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.

Hosting doesn’t have to be a chore, so we put together some of our favorite tips / recipes for entertaining during the holidays…

Ingredients

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

Directions

1
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.
60 minutes
2
Once the garlic has cooled add to a bowl with the softened butter and miso and mix until smooth. Set aside
2 minutes
3
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.
20 minutes