Prep 10 mins
Cook 15 mins
A different side dish to go with your Asian meal. These potatoes are spiced with wasabi horseradish. And yes, you will definitely be able to taste it, so you may want to add the wasabi little by little to your taste.
- 3 medium potatoes
- 1⁄2 teaspoon salt, divided
- 1 tablespoon wasabi powder
- 1 tablespoon water
- 1 tablespoon butter
- 2 tablespoons heavy cream or 2 tablespoons half-and-half
- Peel potatoes and cut into approximately 2-inch chunks.
- Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
- When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
- While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
- Drain the potatoes and immediately return them to the same pot.
- While the potatoes are still hot add the butter and mash until completely smooth.
- Add the cream and mash again until well combined and creamy.
- Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
- As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
- If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
- Serve hot.
The addition of the wasabi to these mashed potatoes was really great and deliciously different. For dietary reasons I cut back on the salt, used Smart Balance spread instead of butter and skim milk, all with good success. Thank you Kelly M. for sharing the recipe.
we liked these, but not the texture. i think it was just a mental disconnect between something being called "mashed potatoes" and the result not being smooth and creamy. flavor-wise, i thought they were spot on. (which is why i did not want to add more cream and/or butter - would've had to adjust the wasabi as well and didn't have time to bloom more. [i use the powder and you need to mix it with water and let it sit awhile.]) i used smooth skinned yellow flesh potatoes so they were still good, just not mashed potatoes. next time i think i'll try russets and do a twice baked style. (bake the potatoes, split them, remove and mash the innards and then return to the shell.) i will still add a bit more cream/butter/wasabi, but i think it will work out better because your brain will have a better idea texture-wise of what you're about to eat. we had these alongside miso marinated black cod (recipe on serious eats) and a spicy sesame cucumber salad: https://www.instagram.com/p/BL2Prubj2uz/
Great with our tuna. I couldn't find my powder so used paste from a tube. Powder would be much better. Loved the sauce from the tuna over the potatoes.