Miso Mashed Potatoes along with Ginger and Tamari Whitefish, Cremini Mushrooms in Dengaku Style Marinade, and edamame with a splash of GF Tamari.
Mashed potatoes are naturally gluten free, but when you are also dairy free it makes for an interesting challenge. Miso soup and potatoes go hand in hand in many traditional Japanese recipes so it wasn't that much of a leap to put a little miso in my mashed potatoes in place of butter and milk. This is a super simple side dish. It is also my oldest son's favorite way to eat potatoes (other than homemade fries). Enjoy.
Miso Mashed Potatoes
4 medium potatoes
2 tsp/10ml Japanese aka style miso (I use Cold Mountain Miso)
½ to 1 cup/100-200ml reserved cooking water
Boil the potatoes in enough water to cover until they are tender, about 10-15 minutes. Remove the potatoes, reserving the liquid, and place them in a serving dish. Mash them by hand with a potato masher or with a electric beater. Add in the reserved cooking water and the miso. Blend well, add more water if the potatoes are too dry. Serve warm.