Looking for a new way to enjoy mashed potatoes? Try it with Shio Koji! Buttery, creamy and umami-packed, these mashed potatoes with shio koji have a Japanese flair to the classic recipe. This recipe is created by Nami( Just One Cookbook®)
1 ½ lbA combination of Russet and Yukon Gold potatoes (should be one Russet potato and one Yukon potato)
【Seasonings】
2tbspUnsalted butter
1/4cupHeavy whipping cream
2tbspSHIO KOJI
Freshly ground black pepper
【Garnish】
1tbspUnsalted butter
A few stalks chives
Freshly ground black pepper
Instructions
Peel potatoes and remove the eyes. Cut each potato in half lengthwise and then cut into rough chunks, about 2 inches cubed. Transfer to a pot of cold water to soak for 5 minutes. Drain water and rinse the potatoes.
Add cold water about 1 inch above the potatoes. Put the lid on, leaving a small gap, and bring to a boil over medium-high heat. Once boiling, reduce heat to medium and cook the potatoes until tender, about 15 minutes.
Meanwhile, in a saucepan, heat the butter, heavy cream, and shio koji over medium-low heat. Turn off the heat and set aside to keep warm (you may need to reheat before adding to the potatoes).
When a skewer goes through the potato easily, turn off the heat. Drain the water completely. Rinse under hot running water and drain. Repeat 1-2 times to wash away excess starch. Drain really well.
Put the pot back on the stove and let them dry for a few minutes on low heat. With a potato masher, mash the potatoes until you have a creamy and even mash.
Pour the warm butter cream mixture over the mash and fold gently with a silicone spatula to combine. Season to taste with freshly ground black pepper. Transfer to a serving bowl. Using a spoon to create grooves and top with a slice of butter, chives, and more freshly ground black pepper. Enjoy!
To Store
Mashed potatoes keep for 3 days in the refrigerator. You can also freeze them for a month in an airtight container or freezer bag.
Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.
