Warm Smashed Potatoes with Miso Walnuts and Cheddar
- 3 pounds small Yukon Gold potatoes
- 1 head of garlic, left whole
- 2 bay leaves
- 1 tablespoon extra-virgin olive oil
- 1/2 cup walnuts, finely chopped
- 1 tablespoon white miso
- 4 ounces aged cheddar cheese, preferably Cabot Clothbound, grated
- 1/4 cup thinly sliced onion
- 1 tablespoon pure maple syrup
- 1 tablespoon white wine vinegar
- Torn mint, for garnish
- In a large saucepan, cover the potatoes, garlic and bay leaves with 2 inches of water and bring to a boil.
- Cook until the potatoes are tender, about 30 minutes.
- Drain the potatoes; discard the garlic and bay leaves.
- Meanwhile, in a small skillet, heat the olive oil.
- Add the walnuts and toast, stirring, until golden, about 5 minutes.
- Add the miso and stir until coated.
- Transfer to a plate to cool.
- Transfer the potatoes to a large bowl and mash with a fork until chunky.
- Add the walnuts, cheese and onion and mix well.
- Transfer to a platter and drizzle with the maple syrup and vinegar.
- Garnish with mint and serve.
potatoes, garlic, bay leaves, extravirgin olive oil, walnuts, white miso, cheddar cheese, onion, maple syrup, white wine vinegar, mint
Taken from www.foodandwine.com/recipes/warm-smashed-potatoes-miso-walnuts-and-cheddar (may not work)