Miso Rosemary Mashed Potatoes

Mashed potatoes are one of those dishes that everyone and their mother thinks they make the best version of. And to be honest, they probably do! There is more than one way to make something and as Sophia Roe has once said “Variety is the spice of life”.

This version of mashed potatoes bumps up the flavors of a typical bowl of buttery, rosemary mashed potatoes by using Murasaki Sweet Potatoes instead of a Russet/Yukon Gold mix. The Murasaki potatoes are slightly sweet and decadently creamy. Added miso gives a punch of umami and depth of flavor-while tahini adds nutty notes that pairs beautifully with browned butter.

Now grab your COLD pot of water, some kosher salt, and enjoy!

Miso Rosemary Mashed Potatoes

Yields: 4 servings

Time: 30-40 minutes

INGREDIENTS

Mashed Potatoes

• 2 1/2 lbs of Murasaki sweet potato (can use a blend of Yukon gold/russet instead)

• 1 cup milk of choice

• 4 tablespoons of unsalted butter

• 2-3 springs of fresh rosemary

• 1 1/2 tablespoon of red miso paste

• 2 tbsp tahini

• salt and pepper (to taste)

Rosemary Browned Butter Garnish (Optional)

• 1 tbsp unsalted butter

• 1 tbsp tahini

• 1 sprig of rosemary

• salt to taste

DIRECTIONS

To prepare the mashed potato:

1. Begin by scrubbing your potatoes well to remove all of the dirt and grime on the skin. This is important as we will be keeping the skin on the potatoes while we mash to add texture and flair to the dish

2. Slice the potatoes into large quarters. We want to avoid chopping the potatoes too small as this will cause too much water to enter the potato-leading to a watery bowl of mashed potatoes.

3. In a large pot, add the quartered potatoes and enough COLD water to cover the potatoes. Salt the water. Bring to a simmer under medium heat.

4. Cook for about 20-25 minutes until the potatoes are fork-tender. Immediately drain the potatoes from the water and place them into a bowl.

5. In a saucepan, brown the 4 tbsp of butter with the sprigs of rosemary. Once a golden brown color comes to fruition, whisk in 1 cup of milk until incorporated. Bring to a simmer and remove from heat. Discard the sprigs of rosemary.

6. Using a potato masher, or a very large fork if you don’t have one like me, mash the potatoes until slightly creamy. Stir in the browned butter-milk mixture and continue mashing until you reach the creamy consistency you prefer.

7. Stir in the miso and tahini until incorporated. Season with salt and pepper to taste.

8. Optional- Garnish with a Rosemary-Browned Butter Tahini Sauce (see notes for directions)

9. Dive in!

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NOTES

Rosemary Browned Butter Tahini Sauce

1. In a saucepan, heat the butter under medium heat with the sprig of rosemary. Continuously stir the butter and keep it moving until it reaches a golden brown color. Once browned, stir in the tablespoon of tahini and season with salt and pepper (to taste).

2. Pour over the plated mashed potatoes and top with roasted sesame seeds.