- 3 lb Yukon gold potatoes, peeled
- 3 tbsp olive oil
- 6 tbsp butter
- 3 garlic cloves
- 3–5 sage leaves
- 1 tbsp miso paste
- 1 cup half and half
- 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