MISO

POTATOES

Umami-rich comfort redefined. Silky mashed potatoes infused with white miso for depth, warmth, and an unforgettable finish.

Serves

4-6 Portions

A symphony of unexpected elegance unfolds on the plate—where the delicate cure of wild salmon meets the bold warmth of chorizo oil, creating a dialogue between restraint and indulgence. Crisp watermelon and bright strawberries offer moments of cool sweetness, while pickled fennel adds a whisper of anise and refinement. Each element—the peppery radish, the edible flowers, the shattered wild rice—has been considered with intention, building layers of texture and flavour that speak to a philosophy of culinary precision married with artistic vision. This is a dish that celebrates the marriage of technique and imagination, where every component earns its place, and the final squeeze of lemon becomes not merely an accent but a moment of clarity.

INGREDIENTS

  • 1.2 kg Maris Piper or Yukon Gold potatoes (or a similar variety like Nanna Tate), peeled and cut evenly
  • 200 ml double cream (equivalent to ¾ cup + 1 tbsp)
  • 15 g wholegrain mustard (about 1 tbsp)
  • 200 g unsalted butter, diced (approximately 14 tbsp)
  • 30 g white miso paste (around 2 tbsp)
  • Zest from 1 lemon
  • 30 g capers, rinsed and drained (about 2 tbsp)
  • 30 g spring onions, sliced (approximately 2 onions or ~2 tbsp)
  • 6 g chives, finely chopped (about 2 tbsp)
  • 10 g kosher salt (2 tsp, for boiling water)
  • Black pepper, to taste

METHOD

Place the potatoes in a large pot with cold water and salt, bring to a boil, then reduce to a steady simmer and cook for 15 to 20 minutes until completely tender with no resistance; drain thoroughly and allow them to steam-dry for several minutes so excess moisture evaporates, which is critical for structure. While the potatoes are drying, gently warm the cream with the wholegrain mustard over low heat without reducing. Pass the potatoes through a ricer or food mill while still hot, then immediately fold in most of the butter and the white miso, allowing the residual heat to emulsify everything smoothly; gradually incorporate the warm cream mixture until the mash becomes glossy, fully emulsified, and holds a soft but structured consistency rather than slumping. Season precisely with salt and black pepper, tasting for balance as the miso already contributes salinity. Transfer to a warm bowl and shape the surface with intention, then melt the reserved butter and spoon it over the top. Finish by scattering a sharp, fresh garnish of lemon zest, capers, and sliced spring onions, followed by chives, so the final dish cuts through the richness with acidity, salinity, and mild allium heat instead of eating heavy and flat.


What matters (don’t ignore this)

If your potatoes are wet → mash turns gluey. Steam-dry is non-negotiable.
If you dump cold cream → emulsion breaks. Always warm it.
If you overwork → starch activates → gummy texture. Use a ricer, not brute force.
Miso is salt. Taste before adding more or you’ll ruin it.