Miso Mashed Potatoes with Garlic

Miso mashed potatoes with garlic are rich, creamy and packed with umami. They are a flavourful twist on a classic comfort food and perfect for any meal.

Mashed potatoes are the ultimate comfort food—creamy, buttery and oh-so-satisfying. But this recipe takes things up a notch.

Why make mashed potatoes with miso?

I developed this recipe during my recent studies in culinary nutrition science. The aim was to elevate ordinary mashed potatoes with the rich, umami depth of miso, aromatic garlic and a hint of tangy sour cream.

Whether you’re not that fussy about how your potatoes are mashed, or you’re looking for a recipe that caters to those with altered taste or smell perception, this recipe will surely hit the spot with its satisfying flavour profile.

Serve alongside roast chicken, roast vegetables, meatloaf, meatballs and gravy for a satisfying meal. Over to you to get creative!

If you’re looking for more inspiration for potato side dishes, you may like to try my recipes for herby vegan potato salad or potato salad with Greek yogurt.

What you’ll need to make these mashed potatoes

This recipe is simple to make.

To make these umami-rich mashed potatoes, you will require:

• Potatoes: choose a floury variety like Desiree for a smooth, fluffy texture.
• Butter: adds richness and flavour and can be used as a garnish.
• Garlic: freshly minced garlic infuses the potatoes with an aroma of allicin compounds. These compounds can stimulate the trigeminal nerve endings, increasing satisfaction for those who may be experiencing altered smell or taste perception [Bautisa et al., 2005].
• Milk: helps create a creamy consistency without overpowering the other flavours. The casein protein in dairy acts as an emulsifier, reducing the stickiness of potatoes and allowing them to remain soft when reheated.
• Miso paste: the essential ingredient in this recipe, brings a light umami flavour.
• Sour cream: adds a slight tang and extra creaminess that lightens the taste and texture. It could be substituted with Greek yogurt or cream.
• Salt and pepper: essential seasonings that enhance flavour balance and stimulate the senses through aroma, taste and activation of the trigeminal nerve [Spence, 2024].
• Fresh chives or parsley: although optional, a sprinkle on top adds a pop of colour and freshness.

That’s it!

To vary the flavour, you could try adding a sprinkle of Parmesan cheese, a pinch of smoked paprika, or cayenne pepper.

Tips for smooth mashed potatoes

• Choose a floury variety of potatoes (e.g., Desiree) that become fluffy when cooked due to the high content of the starch amylose (which expands and causes the cells to burst when cooked). The product label in the supermarket or on the packaging will often note whether the potato is suitable for mashing.
• Evenly chop the potatoes and add them to cold, salted water. This ensures the potatoes cook evenly so the edges don’t disintegrate while the insides cook, which can result in lumpy mash. The salted water also gives the potatoes a light, salty taste.
• Cut the potato into approximately 2-3 cm pieces. If cut too small, the potato can become saturated with water and become runny when mashed, while also absorbing less of the other ingredients.
• Drain the potatoes and place them back in the hot saucepan on low heat to dry them before mashing. This reduces the free starches surrounding the potatoes, which can cause mashed potatoes to become sticky.
• Mash the potatoes before adding the other ingredients with a potato ricer, potato masher or fork. This will ensure that you don’t over-stir the potatoes, minimising cell damage and further release of amylose, which causes mashed potatoes to become sticky and glue-like.
• Warm the milk and butter before adding them to the mashed potatoes so that the potatoes don’t cool during mashing. This increases the rate of absorption by the potatoes, requiring less stirring.
• Retain the potato cook water, which can be used instead of milk in the mashed potatoes. It can be added ½ a tablespoon at a time if a smoother consistency is desired or used as the liquid when making gravy. It offers a slight umami flavour and acts as a thickening agent.

How to plate mashed potatoes

Mashed potatoes are a versatile side dish that can be plated alongside meats and vegetables or presented creatively. Their smooth texture allows creative presentation techniques, from classic scoops to elegant designs.

Here are some ways to serve them:

• Piped into elegant swirls.
• Shaped into quenelles using two spoons to create an oval shape.
• Scooped into rounds with an ice cream scoop for consistent serving sizes.
• Smeared with the back of a spoon for a restaurant-style effect.
• Piped into dollops for a free-form plating style like a fine dining restaurant.
• Transformed into duchess potatoes by piping, chilling, brushing with butter and baking until golden and crisp.

What to serve with mashed potatoes

Mashed potatoes are the ultimate comfort food and pair beautifully with hearty mains, savoury gravies and even simple vegetable dishes. Here are some delicious ways to serve them:

• Sliced roast meat or pan-seared steak with gravy.
• Meatballs or meatloaf smothered in mushroom gravy.
• Creamy beef and mushroom stroganoff for a cozy, satisfying meal.
• Chicken Parmigiana, balancing crispy, cheesy goodness with smooth mash.
• Roast chicken with green beans for a classic combination.
• Garlic butter pork chops.
• Sausages with onion gravy and peas (aka bangers and mash).
• Baked beans and cheese for a simple yet comforting combo.
• Grilled or roasted vegetables topped with a cheese sauce.
• As a topping for shepherd’s or cottage pie.

No matter what you serve them with, mashed potatoes make any meal more comforting and satisfying!

Elevate your mashed potatoes

Take your mashed potatoes to the next level with creative toppings and mix-ins. Try:

• Sprinkling with grated cheese and baking until golden and bubbly for a crispy, cheesy twist.
• Topping with crispy bacon or caramelised onion to enhance the savoury flavour. Try baking with cheese, and serve with a dollop of sour cream and a sprinkling of fresh chives.
• Dusting with dukkah for a hint of crunch and spice.
• Loading up with garlic butter mushrooms or pulled pork.

Storing Mashed Potatoes

To keep your mashed potatoes fresh, store it in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop, adding a splash of milk or stock if they are dry.

Make mashed potatoes dairy-free

For creamy vegan potatoes, substitute the butter with olive oil, use cook water instead of milk, and use soy cream or vegan white cheese sauce instead of sour cream.

Have you tried this recipe for miso mashed potatoes?

I’d love to hear if you try this miso mashed potato recipe.

Did you enjoy the umami flavour? Did you make any tweaks to suit your taste? What did you serve them with?

Let me know in the comments below whether you followed the recipe exactly or put your own spin on it.