Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.
1. Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.
2. Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.
*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.