Warm Smashed Potatoes with Miso Walnuts and Cheddar

1. 1

   In a large saucepan, cover the potatoes, garlic and bay leaves with 2 inches of water and bring to a boil.

2. 2

   Cook until the potatoes are tender, about 30 minutes.

3. 3

   Drain the potatoes; discard the garlic and bay leaves.

4. 4

   Meanwhile, in a small skillet, heat the olive oil.

5. 5

   Add the walnuts and toast, stirring, until golden, about 5 minutes.

6. 6

   Add the miso and stir until coated.

7. 7

   Transfer to a plate to cool.

8. 8

   Transfer the potatoes to a large bowl and mash with a fork until chunky.

9. 9

   Add the walnuts, cheese and onion and mix well.

10. 10

    Transfer to a platter and drizzle with the maple syrup and vinegar.

11. 11

    Garnish with mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.