Creamy, Dreamy Miso Mashed Potatoes

Well, we have officially lived in our house for just 2 weeks short of a year. Yes, we still have boxes to unpack. Don't judge me. I tried to make a dent in what is left this afternoon by sorting through stacks of boxes that were hidden away in the garage. A lot of them have been unopened for nearly a decade. They have just been moved from place to place to place without a second thought. Today, I found some treasures that took me on an unexpectedly emotional journey down memory lane. One discovery in particular made me feel especially nostalgic. My mom made a couple of keepsake boxes from two musicals I did in high school. My old costumes were inside, along with programs and posters signed by fellow cast members. It was fun to remember being Audrey in Little Shop of Horrors and singing By My Side in Godspell. Those memories don't surface often enough.

Speaking of memories and nostalgia and all that...can we talk about mashed potatoes? I have deliciously fond memories of mashed potatoes from Thanksgiving as a kid. My mom makes THE BEST mashed potatoes on the planet. True story. As a result, every time I make them now that I'm all grown up, I have her potatoes in mind. They are never exactly the same as mom's, but #lifegoals, right?

These creamy, dreamy miso mashed potatoes come in at a close second place to mom's. No, she doesn't use miso. I guess you could call that my "signature" in this case. They are creamy, rich, and so darned easy you won't even believe it. And before you go to the store to buy an entire container of white miso, check the dark corners of your fridge for that container you bought 6 months ago for that one recipe. I know there are a few of you out there with miso just waiting to be used in something as crowd-pleasing as mashed potatoes!

I used red potatoes with the skins on, but you are more than welcome to peel those babies if you prefer. I also used crispy onions (because, hello, I can't get enough!) but you could just as easily toast some panko bread crumbs and salt in a little butter and sprinkle those over the top instead! I also added a little bit of shichimi togarashi, but if you don't have any, just add some extra black pepper. Looking for a little green color? Toss some chives on top! This is one of those side dishes that will leave your guests wanting more and wondering what it was that made your potatoes so amazing! 

You're welcome. :)

Creamy, Dreamy Miso Mashed Potatoes

Makes 6-8 servings

• 2 lbs red potatoes, scrubbed and halved or quartered
• 4 tablespoons unsalted butter
• 2 tablespoons white miso paste
• 1/2 cup sour cream
• 1/4 cup milk (plus more to adjust texture if necessary)
• salt and black pepper to taste
• 1 teaspoon shichimi togarashi plus extra to sprinkle over the top (optional)
• 1/3 cup crispy onions

1. Place the potatoes in a large pot and cover completely with cold water.
2. Bring the water to a gentle boil. Reduce the heat to maintain a gentle boil and cook until potatoes are fork tender. Drain and set aside. Return the pot to the stove over medium low heat.
3. Melt the butter with miso paste in the bottom of the pot, stirring constantly with a whisk until the butter and miso are smooth and fully incorporated. Turn off the heat.
4. Add the sour cream to the pot and stir to combine. Add the potatoes and milk to the pot.
5. Use a potato masher to combine all the ingredients until as smooth (or lumpy) as you prefer. Add a touch more milk if needed.
6. Season with salt and pepper. Add the shichimi and stir to combine.
7. Transfer to a serving bowl, top with the onions, and serve!

Potato Salad + Preserved Lemon & Dill Vinaigrette

Before I get into this beautiful, sunny potato salad, I'd like to confess something to you all: I married a picky eater.

Let's backup just a bit. The first time Brad had ever eaten a salad was on our first date when he took me out for dinner. He didn't want me to think he was weird so he choked down every last bite of the most lackluster salad ever. When he told me how difficult that was for him, I was simultaneously stricken at the sweetness and cracking up because I, a salad-lover, was choking down every wilty iceburg bite as well. Since that date almost ten years ago, my husband has truly branched out. He actually asks for salad these days.  He's a fancy cheese loving foodie, whether he wants to admit it or not.

You're welcome honey.

While his tastes have refined immensely, there is still one dish I cannot get him to come around to: potato salad. He won't touch the stuff. He doesn't like the heavy mayonnaise, the occasional bite of pickle, or the hint of mustard. Traditional potato salads are basically his worst nightmare when it comes to flavor and texture.

So, like a good wifey, I've worked diligently to come up with a recipe that he might not despise.

Truthfully, he hasn't been around to taste this one yet (and I may have eaten most of it myself) but I'm feeling good about my chances at a win. I used mini Yukon Gold potatoes for their creamy, buttery, but firm texture and dressed them with a bright vinaigrette featuring preserved lemons and dill. This potato salad is pretty bare bones. No celery, onions, hard boiled eggs, or pickles in sight. The good news is that this recipe is a blank canvas of sorts. You can add your favorite potato salad add-ins and it will be lovely. The next time I make this I'm definitely going to add some thinly sliced celery for crunch, but other than that I love the simplicity of it all.

Potato Salad with Preserved Lemon & Dill Vinaigrette

Serves 4-6

Total time: 40 minutes

Ingredients

For the Vinaigrette:

• 2 tablespoons preserved lemon rinds, finely chopped
• 2 tablespoons dill, roughly chopped
• 1 small garlic clove, minced
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1/4 cup apple cider vinegar
• 1 teaspoon salt

For the potatoes:

• freshly ground black pepper, to taste
• 2 lbs mini yukon gold potatoes, washed and quartered
• 1 tablespoon salt

Instructions

1. Combine all the vinaigrette ingredients in a jar, cover with a tight fitting lid and shake vigorously to combine.
2. To cook the potatoes, place them in a pot and fill with cold water so it covers the potatoes by 1 inch.
3. Bring the water to a boil, reduce the heat and simmer, add the salt, and cook until the potatoes are just fork tender.
4. Drain the potatoes and transfer to a large bowl. Pour the vinaigrette over the potatoes and toss gently to combine.
5. Refrigerate until thoroughly chilled, about 2 hours.