Chickpea Miso “Cheesy” Mashed Potatoes

Dairy-Light, Umami-Heavy Comfort Food Why Chickpea Miso Works Here

• Adds a savoury, cheese-like depth without actual cheese.

• Great for people who are avoiding dairy or soy but still want rich, flavourful mash.
  

Ingredients (Serves 2–3)

• Potatoes … 500 g, peeled and cut

• Olive oil or butter … 2 tbsp

• Chickpea miso … 1–1½ tbsp

• Plant milk or regular milk … 50–100 ml

• Black pepper … to taste

• Salt … only if needed
  

How to Make

1. Boil potatoes

   • Cook potatoes in salted water until very tender, then drain.

2. Mash

   • Mash with olive oil or butter and some of the milk.

3. Add miso

   • Mix chickpea miso with a spoon of warm milk to loosen, then stir into the mash.

4. Adjust

   • Add more milk if you like it softer.

   • Season with black pepper and add extra salt only if needed after tasting.

One-Point Tip

Because miso is salty, season the cooking water lightly and always taste after adding the miso before adding more salt.