Miso Potatoes
Feb. 4th, 2022 01:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plonqToday on "Cooking With plonq":
Miso potatoes edition.
I heard a passing reference to "butter and miso mashed potatoes" the other day, and I was intrigued enough to try it. We had a couple of potatoes (a russet potato, and a red potato) leftover from dinners this week, and while neither was ideal for mashed potatoes, I figured that I could make them work.
I peeled and cubed the potatoes, tossing them into a pot of salted water while I went and then left that to boil. While the potatoes were cooking, I dropped some butter and olive oil into a small pot over another burner. As I waited for the butter to melt, I peeled three cloves of garlic, smashed them with the heel of my hand, and tossed them in to soften.
I let the garlic cook in the butter/olive oil mixture until the potatoes were ready. I used a slotted spoon to scoop the potatoes out into a bowl, sprinkled in some black pepper, and turned my attention to the other pot again, slicing in the white end of a scallion.
Once the onion had a chance to get acquainted with the other ingredients,I splashed in a couple tablespoons of light cream, and about a tablespoon and a half of white miso paste. I stirred that together over the heat until it was smooth.
I poured the butter mixture into the potatoes and got busy with a masher. When it was almost ready, I sliced in the greens from the onion and finished mixing it together.
Texturally, it was a bit grainy because I used suboptimal potatoes for it, but the flavour was delicious. Three changes I might make for next time: I won't salt the potato water (the miso added enough salt), I will use the right kind of potatoes, and I would probably skip the cream - I don't think it added a lot.
plonq":Miso potatoes edition.
I heard a passing reference to "butter and miso mashed potatoes" the other day, and I was intrigued enough to try it. We had a couple of potatoes (a russet potato, and a red potato) leftover from dinners this week, and while neither was ideal for mashed potatoes, I figured that I could make them work.
I peeled and cubed the potatoes, tossing them into a pot of salted water while I went and then left that to boil. While the potatoes were cooking, I dropped some butter and olive oil into a small pot over another burner. As I waited for the butter to melt, I peeled three cloves of garlic, smashed them with the heel of my hand, and tossed them in to soften.
I let the garlic cook in the butter/olive oil mixture until the potatoes were ready. I used a slotted spoon to scoop the potatoes out into a bowl, sprinkled in some black pepper, and turned my attention to the other pot again, slicing in the white end of a scallion.
Once the onion had a chance to get acquainted with the other ingredients,I splashed in a couple tablespoons of light cream, and about a tablespoon and a half of white miso paste. I stirred that together over the heat until it was smooth.
I poured the butter mixture into the potatoes and got busy with a masher. When it was almost ready, I sliced in the greens from the onion and finished mixing it together.
Texturally, it was a bit grainy because I used suboptimal potatoes for it, but the flavour was delicious. Three changes I might make for next time: I won't salt the potato water (the miso added enough salt), I will use the right kind of potatoes, and I would probably skip the cream - I don't think it added a lot.
