3 pounds sweet potatoes, peeled and cut into 1 inch cubes
4 tablespoons unsalted butter, softened
2 tablespoons white miso paste
1/4 cup heavy cream, warmed
1 tablespoon maple syrup
1/2 teaspoon salt, plus more for the boiling water
2 tablespoons fresh chives, finely chopped
Instructions
Start by peeling your sweet potatoes and cutting them into uniform cubes about one inch thick. Place the cubes in a large pot and cover them with cold water, adding a generous pinch of salt to the water to help season the potatoes from the inside out as they cook.
Bring the pot to a boil over high heat, then reduce the heat to medium and let the potatoes simmer. Cook them for about 15 to 20 minutes, or until they are very tender when pierced with a fork. Drain the potatoes thoroughly in a colander and let them sit for a minute so any excess steam can escape.
While the potatoes are draining, take a small bowl and combine the softened butter with the miso paste. Use a fork to mash them together until you have a smooth, uniform golden paste. This step ensures the miso is evenly distributed throughout the mash later on.
Return the warm potatoes to the pot or place them in a large mixing bowl. Use a potato masher or a ricer for a smoother texture. Add the miso butter mixture, the warmed heavy cream, and the maple syrup. Stir or mash everything together until the potatoes are fluffy and the butter is fully incorporated.
Taste the mash and add the remaining salt if needed, keeping in mind that miso is naturally salty. Transfer the mixture to a serving bowl and top with the chopped fresh chives and an extra small dollop of butter if you are feeling indulgent. Serve immediately while hot.
