Shindig 2011 gave me a huge challenge. I needed some Christmas, some Singapore, some Asian and some Western in the menu, plus it has to be vegetarian friendly. I had an Asian-inspired turkey, and it needed some Western side to be 'Asian-inspired' too. This was what I came up with, and I dare say it is pretty good!
- 5 pounds russet potatoes
- 1/2 stick butter
- 2 1/2 cup milk
- 2 tablespoons sesame oil
- 1 tablespoon miso paste
- 2 tablespoons hot water
- 1 teaspoon sesame seeds for garnish
- Melt the miso paste by adding the hot water to the miso paste, and mixing well.
- Peel, cube and boil the potatoes until soft. This should take about 20 minutes.
- Mash the potatoes with a potato masher, and add the butter, milk, miso paste and sesame oil to the mashed potato.
- Serve warm (and fluffy).