Miso- mashed potato is a typical thanksgiving recipe, but try making this for a delicate change in your everyday diet.
This is also a great tiffin snack idea for your kids.
This dish is versatile enough in that sense you can add cauliflower or even tomatoes to add that extra punch of nutrients.Really you could mix in whatever flavors you wanted and you could easily do any mashed potato recipes.
Here is how we make it –
6-8 medium gold potatoes (if large, cut in half)
1.5 tsp sea salt
1/2 tsp ground black pepper
5-6 cloves roasted garlic (or sub minced garlic sautéed for 3 minutes in olive oil)*
3-4 Tbsp vegan butter
1/4 cup fresh chives for topping
Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes While the potatoes are cooking, chop up your chives and measure your butter.
Once tender, drain your potatoes and place them back in the hot pot off the heat for 1 minute to evaporate any additional water. Then transfer to a large mixing bowl.
Mash your potatoes using either a potato masher or a hand mixer until fluffy. Note: Be careful using a hand mixer as you can over mix the potatoes and they can become gluey.
Add in butter, garlic, salt, black pepper and stir to combine.