Warm Smashed Potatoes with Miso Walnuts and Cheddar

Name: Warm Smashed Potatoes with Miso Walnuts and Cheddar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small Yukon Gold potatoes; 1 head of garlic, left whole; 2 bay leaves; 1 tablespoon extra-virgin olive oil; 1/2 cup walnuts, finely chopped; 1 tablespoon white miso; 4 ounces aged cheddar cheese, preferably Cabot Clothbound, grated; 1/4 cup thinly sliced onion; 1 tablespoon pure maple syrup; 1 tablespoon white wine vinegar; Torn mint, for garnish

Servings: persons

3 pounds small Yukon Gold potatoes
1 head of garlic, left whole
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 cup walnuts, finely chopped
1 tablespoon white miso
4 ounces aged cheddar cheese, preferably Cabot Clothbound, grated
1/4 cup thinly sliced onion
1 tablespoon pure maple syrup
1 tablespoon white wine vinegar
Torn mint, for garnish

1
In a large saucepan, cover the potatoes, garlic and bay leaves with 2 inches of water and bring to a boil.
2
Cook until the potatoes are tender, about 30 minutes.
3
Drain the potatoes; discard the garlic and bay leaves.
4
Meanwhile, in a small skillet, heat the olive oil.
5
Add the walnuts and toast, stirring, until golden, about 5 minutes.
6
Add the miso and stir until coated.
7
Transfer to a plate to cool.
8
Transfer the potatoes to a large bowl and mash with a fork until chunky.
9
Add the walnuts, cheese and onion and mix well.
10
Transfer to a platter and drizzle with the maple syrup and vinegar.
11
Garnish with mint and serve.

819

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds small Yukon Gold potatoes, 1 head of garlic, left whole, 2 bay leaves, 1 tablespoon extra-virgin olive oil, and more.

Yes, Warm Smashed Potatoes with Miso Walnuts and Cheddar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!