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Mashed Potatoes with Miso Butter

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Mashed Potatoes with Miso Butter is a fun twist on traditional mashed potatoes. They have a hint of miso butter, adding a savory, umami flavor to your mashed potatoes. Be sure to make enough, as you will definitely want seconds!

miso mashed potatoes

Miso, Garlic, and Butter, Oh My!

These mashed potatoes wonderfully creamy and flavorful. Firstly, the miso paste naturally has salt in it, so you will not need to add much more salt to enhance the flavor. Secondly, the combination of the umami-packed miso, fragrant garlic, and creamy butter make for a rich and delicious mashed potato dish. Plus, you can eat it with other sides, like Roasted Maple Kabocha Squash with Pecans or Sautéed Green Beans with Furikake, or top it off with Classic Gravy or the jus from Roasted Chicken Stuffed with Wild Rice.

miso butter mashed potatoes

What is Miso?

Miso is a Japanese ingredient made of fermented soybean paste. There are many types of miso, ranging from white to red. It is the base of many Japanese soups, sauces, and spreads and tastes sweet, savory, and earthy all at once. I personally love to add a bit of miso to dishes that could use a little taste of umami, or the elusive fifth taste.

miso mashed potatoes California thanksgiving

The Secret to the Creamiest Mashed Potatoes with Miso Butter

In my experience, there are three key factors that make for fluffy, creamy mashed potatoes: mashing method, milk, and butter. My two favorite methods for mashing potatoes is to use a potato masher or with an electric mixer. Both ways fluff the potatoes and add air to them, making for light and fluffy potatoes. Additionally, it is important to mashed or mix just until the potatoes are mixed to avoid them getting runny. I like to mash or mix my potatoes in a large dutch oven, which keeps the potatoes warm too.  From there, the milk and butter add the fat the potatoes need to create a creamy consistency.

California thanksgiving quinoa salad
miso butter mashed potatoes

Miso Butter Mashed Potatoes

  • Author: pastaragazza
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Sides



  • 3 lb Yukon gold potatoes, peeled
  • 3 tbsp olive oil
  • 6 tbsp butter
  • 3 garlic cloves
  • 35 sage leaves
  • 1 tbsp miso paste
  • 1 cup half and half
  • Salt
  • Fresh ground pepper


In a large pot, bring salted water to a rolling boil. Add peeled potatoes to the water and cook for 20-25 minutes or until tender.

While the potatoes are boiling, place 3 tbsp butter and olive oil in a sauce pan on low heat.  Once the butter has slightly melted, add the garlic, sage, and half and half. Once the garlic softens, stir in miso paste until it becomes homogeneous.  Remove sage leaves.  

Once the potatoes are cooked, strain them and place them back in the pot. Use a potato masher or an electric beater to mash the potatoes.  Slowly add the miso milk mixture and salt and pepper to taste into the potatoes and blend until creamy.  

In a small sauce pan, melt remaining 3 tbsp butter.  Top the potatoes with butter and serve. 

Keywords: mashed potatoes, miso potatoes, miso mashed potatoes, miso butter, garlic, thanksgiving, Christmas

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