Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.
Thursday, April 5, 2012
You know the beginning stages of falling in love? That exhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans).
Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!”
I’m like, “YAY! How fun!” But of course super-neurotic control-freak me went a little crazy.
Where are we going? Who’s going to take care of the kids? What do I pack? Who’s going to water my garden? Get the mail? Take the kids to school? Who will feeeeeeeeed my babies? Tellmetellmetellmeeeeeeee!!!!
Scott had it all taken care of. Like clockwork, the nanny rang our doorbell, the kids were hugging me goodbye, boarding passes were printed out (but not shown to me) and the car was packed.
I just had to force myself….pry myself away….and just go with the flow. Well, it turned out that we were headed to Las Vegas with reservations at a restaurant that I’ve been dying to try, Japonais at the Mirage. One of the side dishes was a mashed potatoes – savory, nutty, creamy and buttery. The funny thing was that you couldn’t really tell straight away what flavored the mashed potatoes and I had to ask the server for the secret ingredient, which he happily gave.
Absolutely divine. Umami to the max. And still to this day, it’s one of my favorite ways to have potatoes.
As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Scott rocks my world.
Crazy easy to make. Basically, make mashed potatoes the same way you’ve always been making them, but stir in miso paste.
I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. The same company is also the maker of best-selling miso paste called Marukome. You can use either product in this recipe.
Okay, time to have a little fun here. Use any type of potatoes – white, russet or reds work best. Any type of fresh herbs- chives, tarragon, parsley or green onion. Cream or milk.
The first step is to boil the potatoes and them mash them.
Add in the butter and miso.
Pour in the milk.
Throw in some fresh chives.
No gravy, salt or pepper needed. The miso paste provides all the flavor.
By the way, I’m serving the Miso Mashed Potatoes with Ham with Grilled Peaches Recipe.
Miso Mashed Potatoes Recipe
You can use either Miso & Easy (ready made miso in convenient bottle) or regular miso paste that you can find at grocery stores (usually in refrigerated section near tofu) or health food stores (like Whole Foods).
Ingredients:2 pounds red potatoes, scrubbed
2 tablespoons butter
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 tablespoons milk
2 teaspoons minced fresh chives, parsley or green onion
In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.
Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher. Add in the remaining ingredients and mix well. Taste and season with additional miso (needs more flavor) or milk (too thick) if needed.