Pumpkin Mashed Potatoes with Miso

Marukome Recipe for pumpkin mashed potatoes with miso

  • 10 min Prep / 25 min Cook
  • 6-8 Servings


  • 2 1/2 lbs. potatoes, peeled
  • 2 tbsp. butter
  • 1/4 cup heavy cream
  • 15 oz. can pumpkin
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 2 tbsp. maple syrup
  • 2 tbsp. Miso & Easy or 1 tablespoon regular miso paste
  • 1/2 tsp. salt
  • freshly ground black pepper
  • minced fresh chives or parsley (optional)


Step One

Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) – a big, rolling boil will make your potatoes mushy. Drain water.

Step Two

Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

Our Miso Recommendations for Pumpkin Mashed Potatoes with Miso

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