Creamy Mashed Potato Soup with Dashi
Creamy Mashed Potato Soup with Dashi This hearty soup from chef Shota Nakajima adds umami to buttery leftover mashed potatoes. When he was younger, he used to prepare soup or fried rice out of whatever was left over from meals whenever he was hungry. I learned never to waste anything growing up in a Japanese home, says Nakajima. He modified his mother’s soup recipe to create this dish.
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Add extra dashi for a thinner consistency or milk for a creamier one. Any mashed vegetable you have on hand, like cauliflower or sweet potatoes, can be used as a substitute. Just be sure to add extra soy sauce and enough large parts of melting butter to the soup’s finish.
- 1 medium-size yellow onion
- 2 large celery stalks
- 2 1/2 to 3 1/2 cups dashi
- 3 cups mashed potatoes
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Unsalted butter and soy sauce
- Chopped mitsuba
- A small Dutch oven should contain onion, celery, and 2 1/2 cups of dashi. On high heat, bring to a boil. Reduce the heat to medium-low, cover the pot, and stew the vegetables uncovered for 35 to 40 minutes, stirring periodically.
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- Whisk in the remaining mashed potatoes before adding it to the dashi mixture. If you’d like a creamier texture, stir in some milk. To thin the soup to the desired consistency, stir in the final 1/4 cup of dashi. Cook for 4 to 6 minutes on medium-low, stirring periodically, until heated through. Add pepper and salt to taste.
- Add butter and soy sauce to the top of the portions. Add celery or mitsuba leaves as a garnish.