3 pounds sweet potatoes, peeled and cut into 2-inch chunks
4 tablespoons unsalted butter, softened
2 tablespoons white miso paste
1/4 cup heavy cream or whole milk
1 teaspoon salt, plus more for boiling water
1/2 teaspoon black pepper
1 tablespoon chopped chives, for garnish
Instructions
Place the peeled and cubed sweet potatoes into a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender and easy to crush.
While the potatoes are cooking, combine the softened butter and white miso paste in a small bowl. Use a fork or small whisk to blend them together until they form a smooth, uniform paste. This allows the miso to integrate perfectly into the potatoes later without leaving any salty clumps behind.
Drain the cooked potatoes in a colander and return them to the warm pot. Let them sit over very low heat for about one minute to allow any excess moisture to evaporate. This step ensures your mash is creamy and concentrated rather than watery or thin.
Use a potato masher or a ricer to break down the sweet potatoes until they reach your desired consistency. Add the miso butter mixture, heavy cream, and black pepper. Stir everything together with a large spoon until the butter is fully melted and the potatoes are silky and well-combined.
Taste the mash and add more salt if necessary, though the miso usually provides plenty of saltiness. Transfer the potatoes to a warm serving bowl and sprinkle with freshly chopped chives before bringing them to the Thanksgiving table.
