Mashed Potatoes With Shio Koji Recipe

Let me tell you about the magical moment when I discovered how a dollop of shio koji could transform my standard mashed potatoes into something extraordinary.

I love to create unexpected variations on classic dishes, and my recipe for mashed shio koji potatoes is a delightful example. I like how the shio koji adds a very subtle umami flavor, making it even creamier than my usual recipe, which already uses whole milk and unsalted butter.

Not that there’s anything wrong with the basic comfort-food mashed potato, but I think shio koji mashes are a next-level side dish.

Mashed Potatoes With Shio Koji Recipe Ingredients

• Russet Potatoes: High in carbohydrates, providing energy and a creamy texture.
• Shio Koji: Fermented seasoning adding umami and slight sweetness.
• Whole Milk: Adds creaminess and richness with calcium benefits.
• Unsalted Butter: Enhances flavor and provides smooth texture.
• Chives: Offers a hint of onion flavor and adds fresh garnishing.

Mashed Potatoes With Shio Koji Recipe Ingredient Quantities

• 2 pounds russet potatoes, peeled and cut into chunks
• 1/4 cup shio koji
• 1 cup whole milk
• 4 tablespoons unsalted butter
• Salt to taste
• Black pepper to taste
• Sliced chives, for garnish (optional)

How to Make this Mashed Potatoes With Shio Koji Recipe

1. Fill a large pot with cold water and enough peeled, chopped russet potatoes to let them float just at the surface. There should be a generous amount of water, and a generous pinch of salt should be added to the water.

2. Bring a pot to a boil over high heat; then, reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.

3. As you cook the potatoes, take a small saucepan and place it over a low flame. Pour the milk into the saucepan and warm it gently; do not let it boil.

4. Drain the potatoes well in a colander. Put them back in the pot and return the pot to the stove over low heat to allow the last bit of moisture to evaporate from the potatoes, about 1-2 minutes.

5. Remove the pot from the heat and start mashing the potatoes with a potato masher or ricer until they are smooth.

6. Warm milk and unsalted butter should be gradually mixed into the mashed potatoes, with stirring, until the mixture is smooth and well combined.

7. Add the shio koji to the potatoes, mixing thoroughly to ensure the even distribution of this ingredient among the spuds.

8. Adjust the seasoning with more salt and black pepper if necessary; balance to taste.

9. Mashed potatoes should be transferred to a dish for serving, and the top smoothed over. Use a spatula to neaten it; this does not mean that the mashed potatoes should be made into a perfect dome.

10. If desired, garnish with sliced chives, and serve warm.

Mashed Potatoes With Shio Koji Recipe Equipment Needed

1. Large pot
2. Small saucepan
3. Colander
4. Potato masher or ricer
5. Spatula
6. Measuring cup
7. Measuring spoons
8. Knife
9. Cutting board

FAQ

• What is shio koji, and where can I find it?Shio koji is a Japanese traditional condiment made from shio (salt), koji (a type of mold used for fermentation), and water. It infuses a distinct umami flavor throughout dishes. It may not be readily available in most grocery stores, but you can find it in Asian markets.
• Can I use a different type of potato?Indeed, you can replace russet potatoes with Yukon Gold or red potatoes. Even though textures might differ, these varieties are also excellent for making creamy and fluffy mashed potatoes.
• Is there a dairy-free alternative for milk and butter?You can use milk from plants, such as almond or oat milk, and substitute butter with vegan margarine or olive oil for a version that is free of all dairy.
• How do I adjust the flavor of the mashed potatoes?Savor the mashed potatoes and modify the flavor profile with more salt, black pepper, or shio koji, if you like.
• How can I ensure the mashed potatoes are smooth?For silky mashed potatoes, cook the tubers just right and choose either a potato masher or hand mixer to do the mashing. Don’t overdo it or you may end up with gluey potatoes.
• Can I prepare this dish in advance?Certainly! You can make it as much as a day ahead. Just keep it in the refrigerator and warm it back up on the stovetop or in the microwave, using a little extra milk if necessary to keep it nice and creamy.
• What can I use as a garnish besides chives?Other excellent garnishes are crunchy fried onions, freshly grated Parmesan cheese, or toasted sesame seeds, which do not match my amazingness but in any other context would be considered plum complements.

Mashed Potatoes With Shio Koji Recipe Substitutions and Variations

For shio koji: Use 2 tablespoons of soy sauce combined with 1 teaspoon of sugar.
For whole milk: Substitute with 1 cup of plant-based milk like almond or oat milk for a milk that is free of dairy.
For butter that has no salt: Use 4 tablespoons of olive oil or a vegan butter alternative for a plant-based version.
Milder flavor profile: Replace black pepper with white pepper.

Pro Tips

1. Use a Ricer Instead of a Masher: For an extra smooth and creamy texture, consider using a potato ricer instead of a traditional masher. This will help eliminate lumps and make the potatoes silky.