You know the beginning stages of falling in love? That exhilarating, “I’ll stop the world and melt with you….” feeling (that’s for my Modern English fans).
Well, back on 8/8/08, my birthday a few years ago, I fell in love all over again with my husband. The morning of my birthday, he told me, “pack your bags, we’re going on a surprise trip!”
I’m like, “YAY! How fun!” But of course super-neurotic control-freak me went a little crazy.
Where are we going? Who’s going to take care of the kids? What do I pack? Who’s going to water my garden? Get the mail? Take the kids to school? Who will feeeeeeeeed my babies? Tellmetellmetellmeeeeeeee!!!!
Scott had it all taken care of. Like clockwork, the nanny rang our doorbell, the kids were hugging me goodbye, boarding passes were printed out (but not shown to me) and the car was packed.
I just had to force myself….pry myself away….and just go with the flow. Well, it turned out that we were headed to Las Vegas with reservations at a restaurant that I’ve been dying to try, Japonais at the Mirage. One of the side dishes was a mashed potatoes – savory, nutty, creamy and buttery. The funny thing was that you couldn’t really tell straight away what flavored the mashed potatoes and I had to ask the server for the secret ingredient, which he happily gave.
Absolutely divine. Umami to the max. And still to this day, it’s one of my favorite ways to have potatoes.
As I’m writing this post, I’m gettin’ those same goosebumpy feelings – for my husband (not the potaotes). Scott rocks my world.
Miso Mashed Potatoes
Crazy easy to make. Basically, make mashed potatoes the same way you’ve always been making them, but stir in miso paste.
I’ve made this recipe for my client, Miso & Easy, who makes a super-convenient prepared miso that comes in a squeeze bottle. The same company is also the maker of best-selling miso paste called Marukome. You can use either product in this recipe.