Umami Mash Potatoes

Umami Mash Potatoes

Simple. Decadent. And delicious! Serve with a roast beef, dinner or a steak. Also, delicious served grilled Portobello mushrooms, as a non-meat option.

Umami Mash Potatoes

Russet potatoes and Yukon potatoes are the best for mashing. And if you have both, that’s ideal!

Prep time 5 min.


Total time’

Serves 4


3 lb. Potatoes (about 4 large, combo of russets and Yukon Golds)

½ Kosher Salt

1 stick butter (+ 2 tablespoons for garnish

1/2cup milk

1/4 sour cream

1 ½ tsp Rather than Flowers

Freshly ground black pepper

Parsly (optional)


  1. Peel, rinse and cut potatoes into large chunks.
  2. In a large pot, cover potatoes with water and add 2 pinches of salt. Bring to a boil and cook until totally soft (appx 12-15 minutes depending on the size of chunks).
  3. Drain and return potatoes to pot on very low heat briefly (allowing water to evaporate).
  4. Use a potato masher to mash potatoes until smooth. Remove from heat.
  5. Meanwhile, in a small saucepan, melt butter and milk until warm.
  6. Pour over warm milk-butter mixture and stir until completely combined and creamy.
  7. Add sour cream and Rather than Flower stiring until combined.
  8. Season mashed potatoes generously with salt and pepper.
  9. Transfer potatoes to a serving bowl and top with the remaining two tablespoons butter.
  10. Season with more pepper and parsley before serving.