Miso butter mash

A weekly feature on the family menu. We may have gone a bit heavy on the milk and butter for this one.

Reminded us of a dish we ate at the grain store in London, Pomme mousseline with devilled livers.

The potato was so light it was skooshed out of a CO2 canister, a fluffy cloud of carbohydrate…. (Wipes drool off the key board).

Video:

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Any how, for the miso butter mash:

Serves:

4 hungry gannets. 🦅

Ingredients:

• 1kg potatoes 🥔
• 100ml milk of choice🥛
• 100g butter 🧈 / preferred fat
• 1 tbs miso 🔥 (we used pink) - get it here from our shop

Tools:

• High sided pan
• Potato masher
  

Method:

1. Peel your tatties and boil till tender in a pinch of salt.
2. Strain and add the rest of the ingredients mashing till you get a lovely silky consistency.
3. In the video we warmed up the milk, butter and miso in a separate pan, if you are eating the mash immediately this is not a necessary step.
4. We do it because it takes a while to round everyone up and place them at the table.