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Miso Garlic Mashed Potatoes
Recipe type: Side DIsh
Serves: 6

  • 1 bulb garlic, unpeeled
  • ½ teaspoon Driftless sunflower oil or olive oil
  • 2 pounds potatoes, rinsed and quartered
  • Salt and pepper to taste
  • ¾ to 1 cup plain soy milk (unsweetened)
  • 2 tablespoons aged barley miso
  • Chives or green onions, finely chopped (for garnish)

  1. Heat oven to 425°F. Slice ½-inch top off garlic bulb and drizzle with olive oil.
  2. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.
  3. In large pot, add potatoes and cover with salted water.
  4. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes.
  5. Drain potatoes and force through a potato ricer or mash until smooth. Transfer to a large bowl and mix in garlic. Cover and keep warm.