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Miso and Black Garlic Mashed Potatoes

Recipe Courtesy of Lentine Alexis

Prep time:  20 mins | Cook time:  10 mins

Total time:  30 mins | Serves: 6


  • 2 pounds (907g) red potatoes, scrubbed

  • 2 tablespoons butter

  • 2 tablespoons white miso paste

  • 2 tablespoons soy milk or whole-fat dairy milk

  • 2 teaspoons black garlic powder (or 2 cloves black garlic, finely chopped)

  • 3 teaspoons minced fresh chives, parsley, cilantro or green onion

  • Salt and pepper, to taste


  1. In a large pot, add the potatoes and cover with water by 2 inches. Bring to a boil, then turn heat to medium and let cook for 20 minutes, or until the potatoes are easily pierced with a fork.

  2. Drain the water, leaving the potatoes in the pot. Mash the potatoes with a potato masher or pastry blender. Set aside.

  3. Warm the milk, butter and miso paste over medium heat, whisking to incorporate. Once the mixture is smooth, add it to the potatoes and mix well with the pastry blender or potato masher. Add the black garlic powder and taste the potatoes, adding salt and pepper to your preferences. (If the potatoes are too thick for your liking, you can add additional milk by the tablespoon until they reach your desired consistency.)

  4. Mix in half of the herbs, then sprinkle the other half over the potatoes just before serving.

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