Miso Mashed Potatoes Recipe
Ingredients
- 1.2kg Nanna Tate potatoes, peeled and cut into even chunks
- 200ml of double cream
- 1 tbsp of wholegrain mustard
- 200g of unsalted butter, diced
- 2 tbsp of white miso paste
- 1 lemon, zested
- 2 tbsp of capers
- 2 spring onions, sliced
- 2 tbsp of finely chopped chives
Method · 40 min
- Put the potatoes in a large saucepan and cover with cold water. Add a big pinch of salt, then bring the water to the boil. Reduce to a simmer and cook for 15-20 minutes, until the potatoes are completely tender
- Drain the potatoes in a colander, then leave them to steam-dry for a few minutes. Meanwhile, gently warm the cream and mustard in a saucepan over a low heat
- Mash the potatoes (ideally using a potato ricer) until completely smooth, incorporating the butter (saving around 20g of it for later) and miso while you work. Fold in the warm cream to create a smooth, creamy mash. Season well with salt and pepper
- Spoon the mash into a warm serving bowl (or several smaller bowls), using the back of a spoon to swirl the top. Melt and drizzle the reserved butter over the top, then mix together the lemon zest, capers and spring onion and arrange on top. Finish with a sprinkle of chives
- Side
A creamy pommes purée-style mash made with Nanna Tate potatoes is given a boost of umami thanks to a hefty amount of miso paste folded into the mixture. Topped with a bright mixture of lemon zest, spring onion, capers and chives to cut through the richness, this is a restaurant-quality side dish that really steals the show.
