Ingredients (1serving)
| Garlic miso powder | 3 tsp |
| Potato | 300 g |
| Milk | 100 mL |
| Butter | 10 g |
| Sliced cheese | 2~3 slices |
How to make
| 1 In a small saucepan, add the garlic miso powder to the milk and gently heat over low heat, stirring constantly, until slightly thickened. Do not let it burn. |
| 2 Slice the potatoes into 2–3 cm rounds. Microwave for 4–5 minutes, until tender. |
| 3 Add the butter to the potatoes and mash roughly. |
| 4 Mix in the garlic miso milk mixture, transfer to a heatproof dish, and top with sliced cheese. |
| 5 Bake in a toaster oven until the top is golden brown. |
This recipe is easy to digest and gentle on the stomach.