The miso adds an amazingly rich flavor to this simple side dish!
Miso Mashed Potatoes
28 oz small red potatoes (1 1/2-2 pounds)
1/4 cup (or more as needed) unsweetened non-dairy milk
2 T miso paste
2 T chives
Salt and pepper to taste
Bring a large pot of water to boil, add potatoes. Cook potatoes until soft, about 15-20 minutes.
Drain potatoes, and place them back into the cooking pot. Add 2 Tablespoons of non-dairy milk, and the rest of the ingredients. Using a spoon, stir to coat potatoes.
Using a hand masher, mash the potatoes until they are mostly smooth and creamy (a few lumps are ok), adding more non-dairy milk as needed. Season with salt and pepper, as desired.