Mashed potatoes with savory miso gravy recipe


  • Yield: 4 Servings


  • 2 pounds Yukon Gold potatoes
  • ½ cup chicken stock
  • ¼ cup milk
  • 1 tablespoon white miso
  • 1 tablespoon red miso
  • 2 tablespoons unsalted butter
  • ½ cup finely minced shallot
  • Kosher salt
How to Make It
  1. Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 30 minutes.
  2. Meanwhile, heat the stock and milk together in a small saucepan, add the misos, and stir until dissolved.
  3. Melt the butter in a small saucepan over medium-low heat, add the shallot, and sauté until soft, about 5 minutes. Drain the potatoes and transfer to a mixing bowl. Add the shallot and miso broth, mash well, and add salt to taste.

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