Place potatoes in a large pot and cover with cold water. Add a heavy pinch of salt, and bring to a boil. Cook potatoes partially covered until they're easily pierced with a fork (20-25 min)

Once cooked, remove potatoes from water and allow them to cool slightly until you can hold them in your hands. Rub off the skin using your hands or a kitchen towel

In a small saucepan, cook the milk and 6 tbsp of butter over medium heat until butter is fully melted

In a large bowl, use a potato masher to mash the potatoes, then add in half of the warm milk/butter mixture and 1/2 pouch of Gingery Miso sauce. Salt to taste, and then add more of the milk/sauce/salt until you've reached your desired flavor and texture

To serve, heat the 2 reserved tbsp. of butter with a squeeze of Gingery Miso and drizzle it over the top of the potatoes