| ||2 || lb. Yukon gold potatoes, scrubbed |
| ||4 || Tbsp. butter |
| ||2 || cloves garlic, minced |
| ||2 || Tbsp. miso |
| ||1 || cup milk |
| ||~ || Drizzle of extra-virgin olive oil |
| ||1 || tsp. minced chives |
- Place the potatoes in a saucepan with water to cover by 1 inch. Turn heat to high and bring to a boil. Reduce heat to low and simmer, covered, 20 to 30 minutes, until potatoes can be easily pierced with a paring knife. Drain.
- When the potatoes are just cool enough to handle, peel. Pass through a ricer or food mill, or mash with a potato masher in a large bowl.
- In the same saucepan, heat the butter and garlic over medium heat. Once the butter is foaming and the garlic is fragrant, whisk in the miso. Whisk in ¾ cup of the milk. Add the potatoes and stir. Add additional milk as necessary to achieve your preferred mashed-potato texture.
- Finish with a drizzle of olive oil and sprinkle on the chives.