Recipe by b_dazzld
(Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.) Serves 6 as a side-dish. Bon Appetit March 1999 R.S.V.P. Buddakan, Philadelphia PA ***I add a tablespoon of regular horseradish additionally, two cloves of garlic to the boiling potatoes (mash garlic with the potatoes) and use heavy cream instead of the whole milk. All of these are done to personal taste, but this is the recipe I use as my starting point.
Top Review by Latchy
You gave the options to use with this recipe and I used buttermilk which I heated with the wasabi before adding to the mashed potatoes and I mixed this over a low heat on the stove till they became fluffy, I added a few sliced green onions to the mixture and it seemed to tuen out perfect. I didn't think it needed anymore wasabi powder.
- 3 lbs russet potatoes, peeled, cut into 2-inch pieces
- 3⁄4 cup heavy cream or 3⁄4 cup whole milk
- 2 tablespoons wasabi powder
- 1⁄4 cup butter
Directions See How It's Made
- Place potatoes in large pot of cold salted water.
- Boil until tender, about 20 minutes.
- Return to pot; mash.
- Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl.
- Stir to dissolve powder.
- Add milk mixture and butter to potatoes.
- Using electric mixer, beat potatoes until fluffy and smooth.
- Season potatoes to taste with salt and pepper.