Place potatoes and milk in a 12-qt. stockpot. Bring to a gentle simmer over medium heat. Reduce heat to medium-low. Cook, uncovered, for 25 to 30 minutes or until potatoes are very soft.
Recipe
Author
Hy-Vee Seasons
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Description
Miso adds a burst of umami flavor to these mashed potatoes. Serve alongside poultry, pork, steak or grilled portabella mushrooms.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 5 lbs. B-size gold potatoes, peeled, quartered and rinsed | ||
| 12 c. Hy-Vee whole milk | ||
| 1 c. Hy-Vee unsalted butter | ||
| 1 c. sliced green onions, divided | ||
| 2 ½ tbsp. organic mellow white miso | ||
| 2 tbsp. minced fresh garlic | ||
| 2 tsp. celery salt |
Things To Grab
- 12-qt. stockpot
- Large, sturdy metal colander
- Very large bowl
- Medium saucepan
- Wooden or silicone spoon
- Small bowl
- Large metal spoon or medium metal bowl
- Serving bowl
Directions
Drain potatoes in a large, sturdy metal colander set over a very large bowl; reserve cooking liquid. Cool potatoes in colander for 10 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Add green onions, miso, garlic and celery salt. Cook for 2 to 3 minutes or until onions are softened, stirring occasionally. Transfer ¼ cup butter mixture to a small bowl and set aside for topping.
Press potatoes through the holes in colander into the emptied stockpot or another large bowl using the back of a metal spoon or a medium metal bowl*. Set potatoes aside.
Add 1½ cups reserved potato cooking liquid to remaining butter mixture in saucepan; heat over low heat for 2 to 3 minutes or until warm. Add butter mixture to the potatoes. Stir until well combined, adding more reserved cooking liquid if needed for desired consistency.
To serve, transfer mashed potatoes to a serving bowl; top with reserved ¼ cup butter mixture.
*For light and fluffy old-fashioned potatoes, a colander can be used to “rice” the potatoes if you don’t have a potato ricer. Or, you can also mash the potatoes with a potato masher for a slightly denser potato mixture.