Miso and Garlic Mashed Potatoes

Miso and Garlic Mashed Potatoes

Recipe Rating: 3.63954
Serves 6
Aged barley miso and roasted garlic turn this traditional side into vegan comfort food of the highest order. Smooth, creamy and delicious with your favorite variety of potato: Russets, Yukon Gold or red creamers.
  • 1 bulb garlic, unpeeled
  • 1/2 teaspoon extra-virgin olive oil
  • 2 pounds potatoes, rinsed and quartered
  • 1/8 teaspoon fine sea salt
  • 3/4 cup plain unsweetened soymilk
  • 2 tablespoons aged barley miso
  • Chives or green onions, finely chopped
  • 1/4 teaspoon ground black pepper
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Heat the oven to 425°F. Slice 1/2-inch top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

In large pot, add potatoes and cover with salted water. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.

Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.

Heat soymilk and salt and pepper in a small saucepan over medium-low heat. Mix in miso and whisk to combine. Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.
Nutritional Info: 
Per Serving: 190 calories (15 from fat), 1.5g total fat, 450mg sodium, 38g carbohydrates, (4 g dietary fiber, 3g sugar), 6g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.