Miso and Garlic Mashed Potatoes
- 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
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.
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- 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