About the Recipe
Ingredients
1 head garlic
1 lb yukon gold potatoes
1 lb russet potatoes
2 tsp salt
3/4 cup plant milk of choice
6 Tbs vegan butter
2 Tbs white miso paste
1 tsp black pepper, freshly cracked
Preparation
Prep
Remove butter from the fridge to soften.
Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place in the oven at 400°F for 35-45 minutes until soft and tender and lightly golden.
Make
If you choose, peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths. Place the potatoes in a large Dutch oven and add enough water to cover them. Add 1 tbsp of the kosher salt and stir to combine. Bring to a boil, and then cook until the potatoes are fork-tender and very soft when poked, about 15-20 minutes.
Drain the potatoes in a colander. Then return the potatoes back to the pot. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
Once the butter is softened, place it in a small bowl and add the miso paste. Using a fork, cream them together until well combined.
Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until melted. Add a bit of freshly cracked black pepper. Keep the mixture on low heat to stay warm until you’re ready to add to the potatoes.
Grab a large bowl. If you are using a ricer, add the potatoes to the ricer and pass them through into a large bowl. Then add the warm miso butter-coconut milk combo and fold gently with a silicone spatula or wooden spoon. Taste for seasonings and add a bit more kosher salt, as needed, and freshly cracked black pepper to taste.