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Miso-garlic Mashed Potatoes


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  • 1 heat garlic, unpeeled
  • 1/2 tsp. EVOO
  • potatoes, peeled and cut into chunks
  • 1/4 cup milk
  • 2 tsp. aged barley miso
  • 1 Tbsp. finely chopped chives or green onions



Step 1

Preheat over to 425. Slice 1/2 inch off garlic head and drizzle with olive oil. Wrap in foil and bake 45 minutes. Cool.

Cook potatoes. Drain then press through potato ricer.

Bring milk to a simmer in saucepan over medium-low heat and season with salt and pepper. Remove from heat and squeeze in 3 cloves roasted garlic. Whisk in miso. Stir milk mixture into potatoes. Garnish with chives/green onions.

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