Miso Butter Mashed Potatoes
Try this Miso Butter Mashed Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
- 1 tablespoon butter
- 1 tablespoon white miso paste
- 2 large yukon gold potatoes peeled and cut into 1 inch pieces
- 2 tablespoons milk or to taste
- 2 tablespoon sliced green onions
- salt and freshly ground pepper to taste
- Carbohydrate 66.9927687494343 g
- Cholesterol 15.2515625065405 mg
- Fat 6.51372812746137 g
- Fiber 8.61818768595261 g
- Protein 8.41145937495902 g
- Saturated Fat 3.82260625156011 g
- Serving Size 1 1 Serving (390g)
- Sodium 401.763500017279 mg
- Sugar 58.3745810634817 g
- Trans Fat 0.504655625171027 g
- Calories 352 calories
Put the peeled and chopped potatoes in a pot and cover with water. Bring the water to a boil over high heat then turn down to a simmer. Boil the potatoes until fork-tender, about 15-20 minutes. Drain the potatoes well and mash with the butter and miso paste. Stir in the milk and green onions, taste and season with salt and pepper, adding more butter and milk if needed. If desired, pop into a 400°F oven to toast the top until lightly brown, around 20 minutes. Enjoy hot.
