Potatoes · FIRST EDITION

Miso mushrooms on olive oil mash

Golden mushrooms in a savoury pan sauce over soft, olive-oil mashed potatoes.

35 minutes · Serves 2

A richer finish, a few extra ingredients or a more generous spread.

Serving inspiration · stock photograph

If mushrooms and mash sound comforting, white miso gives the sauce a deeper savoury finish.

Here’s how.

1
Cook the potatoes
Cover potatoes with water in a saucepan. Bring to a boil and simmer for 15–20 minutes until tender. Add beans for the last 2 minutes.
2
Brown the mushrooms
Meanwhile heat half the oil in a wide pan. Fry mushrooms for 8–10 minutes, turning occasionally, until golden. Stir in garlic for the final minute.
3
Make the mash
Drain potatoes and beans, keeping a little cooking water. Mash with the remaining oil and enough cooking water to soften the texture.
4
Finish the sauce
Mix miso with the measured water. Take the mushroom pan off the heat, stir in the miso mixture and pepper, then warm gently. Spoon over the mash and finish with parsley.

Taste before adding salt: miso provides plenty, and different brands vary.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.