Ingredients
- 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
- Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 30 minutes.
- Meanwhile, heat the stock and milk together in a small saucepan, add the misos, and stir until dissolved.
- 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.
