Mustard Miso Mash

• Mashed Potatoes
• 3 lbs Red potatoes
• 2 T. Butter
• 1/2 c. Heavy whipping cream or whole milk
• Kosher salt & pepper
• Mustard Miso Sauce
• 3 T. Chicken stock
• 2 T. Dijon
• 1 T. Miso paste
• 3 T. White wine vinegar
• 5 T. Sugar
• 1 t. Soy

1. Clean and chop the potatoes, leaving the skins on but there are no imperfections on the potatoes, and boil in salted water for 20 - 25 minutes.
2. Drain the potatoes through a colander and return them back to the pot to mash them. After they're sufficiently mashed, stir in the butter, milk, and some hefty pinches of salt. These should taste like your average, dinner time mashed potatoes.
3. Once the potatoes are smooth and the taste is to your liking, stir in the mustard miso sauce. Make sure the sauce is thoroughly mixed in the potatoes and serve. (Sprinkle some green onions or chopped cilantro on top if you're in the mood for garnish.)
4. Simply combine in a small bowl and whisk together until smooth.

potatoes, red potatoes, butter, heavy whipping cream, kosher salt, sauce, chicken, paste, white wine vinegar, sugar, soy

Taken from food52.com/recipes/2961-mustard-miso-mash (may not work)