3 pounds sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup unsalted butter, softened to room temperature
3 tablespoons white miso paste, also known as Shiro miso
1/4 cup heavy cream or whole milk
1 tablespoon maple syrup for a hint of sweetness
1/2 teaspoon sea salt, plus more for the boiling water
1/4 teaspoon ground black pepper
2 tablespoons chopped chives for garnish
Instructions
Step 1: Boil the Sweet Potatoes. Place your peeled and cubed sweet potatoes into a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the potatoes are very tender when pierced with a fork.
Step 2: Prepare the Miso Butter. While the potatoes are simmering, combine the softened unsalted butter and the white miso paste in a small bowl. Use a fork or a small whisk to blend them together until the mixture is completely smooth and uniform in color. This ensures the miso is evenly distributed and does not leave salty clumps in your mash.
Step 3: Drain and Steam Dry. Drain the cooked potatoes thoroughly in a colander. Return them to the warm pot and let them sit over the turned off burner for a minute or two. This allows any excess moisture to evaporate, which is the secret to achieving a rich and creamy texture rather than a watery one.
Step 4: Mash and Incorporate Flavors. Begin mashing the potatoes using a potato masher or a ricer for an extra smooth consistency. While the potatoes are still hot, add the miso butter mixture, heavy cream, maple syrup, salt, and pepper. Continue mashing and stirring until everything is well combined and the potatoes are fluffy.
Step 5: Final Seasoning and Garnish. Taste the potatoes and adjust the seasoning if necessary. Keep in mind that miso is naturally salty, so add extra salt sparingly. Transfer the mash to a serving bowl, create a few decorative swirls on top with a spoon, and sprinkle with fresh chopped chives before serving warm.
