Mashed potatoes is my favourite way of having potatoes. And this recipe right here is my favourite way of making mashed potatoes! In conclusion, this is my favourite way to eat potatoes, which should tell you that this recipe is pretty darn good. And what makes it so good is most definitely the addition of the miso paste because hot dang that salty umami-ness that it adds just takes it to the next level! Make sure you get to be in charge of the potatoes this holiday season and blow everyone's mind with this delicious mash. You won't regret it! In the photo I had it with some gravy, vegan sausages and peas but this can easily be part of a thanksgiving or roast dinner or just on it's own if you're feeling lazy.
800g potatoes (after peeling)
3tbsp vegan butter
0.25tsp fine table salt (or more to taste)
1tbsp miso paste
1dl unsweetened plant based milk
Method: Start by peeling and chopping your potatoes into equal sized chunks. Boil in unsalted water until they become completely soft. Remove from the water and run them through a potato ricer. If you don't have a potato ricer - first of all I recommend you get one because they're great - secondly, you can use a fine mesh strainer and push them through with a spatula. This ensures a fine mash without big chunks, that's still light and not "gloopy" like it would be if you used a stick blender. Add the riced potatoes back into the sauce pan over very low heat and add in the rest of the ingredients. Stir until all combine and add any other seasonings or extra salt that you may want to taste. Serve and enjoy!