Mashed potatoes with miso glazed sea bass

For the fish: 

Marinade: 

-1/3 cup sake

-1/3 cup mirin (sweet Japanese rice wine)

-1/3 cup light yellow miso (fermented soybean paste)

-3 tbs  brown sugar

-2 tbs soy sauce

-4 6-ounce sea bass fillets (each about 3/4 inch thick)

Instructions: 

-Mix marinade and place inside the fridge for 2.5 to 6 hrs 

-Preheat broiler

-place fish on a pan w aluminum foil and place in the broiler for 3 minutes

- glaze over some of the marinade on the sea bass and broil for another 3 minutes

- glaze over some more of the marinade and broil for one minute

- serve over mashed potatoes

For the mashed potatoes: 

Ingredients:

-5 large potatoes

-2 tbs of butter

-2 ts of olive oil 

-2 cups of milk

-salt and pepper to taste

Instructions:

-peal and slice potatoes so it is easier to mash

-boil potatoes in cold water until your fork goes through them smoothly, then you know they are done 

-pour out the water and mash the potatoes using a fork

-on a fry pan place 2 tbs of butter with a little bit of olive oil so that the butter doesn't burn in low heat

-when butter starts melting place the mashed potatoes and mix it with the butter

-slowly pour in the milk as you mix the the potatoes while mashing any bits left *stove is still on at low heat

-add salt and pepper to taste (it requires quite a lot of salt for it to not taste bland, so do not be shocked) 

-enjoy! 

I've tried other techniques of making mashed potatoes but this makes the creamiest best tasting potatoes. Put garlic in the butter mixture for garlic mashed potatoes.  You can also decorate with chopped chives.