Buttery, creamy, and umami-packed, these Mashed Potatoes with Shio Koji have a Japanese flair to the classic recipe. Be ready to be blown away! Also, get the important tips on how to make the fluffiest, silkiest, and creamiest mashed potatoes. 

Creamy Mashed Potatoes with Shio Koji

INGREDIENTS

• 1 ½ lb Russet and Yukon Gold potatoes (680 g; 2 large potatoes should be about 1 ½ lb)
• 1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for boiling potatoes; if you do not use Shio Koji)

Seasonings

• 2 Tbsp unsalted butter
• ¼ cup heavy (whipping) cream
• 2 Tbsp shio koji (you can replace it with ½ tsp kosher/sea salt)
• freshly ground black pepper

Garnish

• 1 Tbsp unsalted butter
• a few stalks chives
• freshly ground black pepper

INSTRUCTIONS

1. Gather all the ingredients.

   
2. Peel potatoes and remove the eyes.
3. Cut each potato in half lengthwise and then cut into rough chunks, about 2 inches cubes.
4. Transfer to a pot of cold water to soak for 2-3 minutes.
5. Drain water and rinse the potatoes under cold running water. Use a lid of the pot when draining, so the potatoes don’t fall off.
6. Add cold water about 1 inch above the potatoes. If you are not using Shio Koji, sprinkle a bit of salt into the water to season the potatoes. Put the lid on, leaving a small gap, and bring to a boil over medium-high (it’ll take about 10-15 minutes to boil).
7. Once boiling, reduce heat to medium (or even lower heat to maintain the boil). Cook the potatoes until tender, about 15 minutes (I usually cover the lid, slightly ajar, so water won't evaporate too fast.
8. Meanwhile, in a saucepan, heat the butter, heavy cream, and shio koji in a saucepan over medium-low heat. Turn off the heat and set aside to keep warm (you may need to reheat before adding to the potatoes).
9. When a skewer goes through the potato easily, turn off the heat. Drain the water completely.
10. Rinse under hot running water and drain. Repeat 1-2 times to wash away excess starch. Drain really well.
11. Put the pot back on the stove and let them dry for a few minutes on low heat. With a stainless steel potato masher, mash the potatoes until you have a creamy and even mash.
12. Pour the warm butter mixture over the mash and fold gently with a silicone spatula to combine.
13. Season to taste with freshly ground black pepper and salt (if you are not using Shio Koji). Transfer to a serving bowl.
14. Using a spoon to create grooves and top with a slice of butter, chives, and more freshly ground black pepper. Enjoy!

To Store

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

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