CREAMY MASHED POTATOES WITH SHIO KOJI

Dec 15, 2022
By Jack Law
804 Comment

Looking for a new way to enjoy mashed potatoes? Try it with Shio Koji! Buttery, creamy and umami-packed, these mashed potatoes with shio koji have a Japanese flair to the classic recipe.

This recipe is created by Nami( Just One Cookbook^®)

CREAMY MASHED POTATOES WITH SHIO KOJI | Ro Taste |

Preparation Time: 20mins

Cooking Time: 30mins

Easiness: ⭐️ ⭐️ ⭐️

INGREDIENTS

1 ½ lb A combination of Russet and Yukon Gold potatoes (should be one Russet potato and one Yukon potato)

【SEASONINGS】

2 tbsp Unsalted butter
1/4 cup Heavy whipping cream
2 tbsp Shio Koji
Freshly ground black pepper

【GARNISH】

1 tbsp Unsalted butter
A few stalks chives
Freshly ground black pepper

INSTRUCTIONS

Peel potatoes and remove the eyes. Cut each potato in half lengthwise and then cut into rough chunks, about 2 inches cubed. Transfer to a pot of cold water to soak for 5 minutes. Drain water and rinse the potatoes.
Add cold water about 1 inch above the potatoes. Put the lid on, leaving a small gap, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook the potatoes until tender, about 15 minutes.
Meanwhile, in a saucepan, heat the butter, heavy cream, and shio koji over medium-low heat. Turn off the heat and set aside to keep warm (you may need to reheat before adding to the potatoes).
When a skewer goes through the potato easily, turn off the heat. Drain the water completely. Rinse under hot running water and drain. Repeat 1-2 times to wash away excess starch. Drain really well.
Put the pot back on the stove and let them dry for a few minutes on low heat. With a potato masher, mash the potatoes until you have a creamy and even mash.
Pour the warm butter cream mixture over the mash and fold gently with a silicone spatula to combine. Season to taste with freshly ground black pepper. Transfer to a serving bowl. Using a spoon to create grooves and top with a slice of butter, chives, and more freshly ground black pepper. Enjoy!

TO STORE

Mashed potatoes keep for 3 days in the refrigerator. You can also freeze them for a month in an airtight container or freezer bag.

CREAMY MASHED POTATOES WITH SHIO KOJI
Jack Law

804 Comment

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