Wasabi Mashed Potatoes
"(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."
- Ready In:
- 50mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 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
- Place potatoes in large pot of cold salted water.
- Boil until tender, about 20 minutes.
- Drain.
- 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.
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Reviews
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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. -
TO increase the overall taste of this recipe, I reccommend adding thrice the amount of wasabi, using heavy cream instead of milk, and boiling and mashing two garlic cloves with the potatoes. I merely submitted the base recipe. Also not remiss in this recipe, a dash of regular creamy horseradish. -
Made these to accompany your Wasabi Crusted Chicken (#82256) and enjoyed the chicken's pan juices atop the potatoes. On their own, we thought the wasabi flavor was a little overpowering but it might have been the two dishes together that made it seem a bit overwhelming. I really can't imagine adding more wasabi or horseradish as these potatoes really pack a punch but maybe we are just a little faint of heart. I am a big sushi eater and admit that it only takes a little dab for me to get all the heat I need from wasabi! I think these would really go nicely with sea bass coated in crushed macadamia nuts...or any Asian inspired fish dish. Made for Spring PAC 2010...you've been adopted! -
Here's the ULTIMATE addition to this recipe as served at The Beach House in Cardiff by the Sea. (Don't you wish you were there right now?) They add roasted, chopped macadamia nuts! Oh My Gosh...just give me heaven on a plate & leave me alone! We're truly B'Dazzled now, By Golly.
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Call me a wooss, but I didn't need any of the extras. I used wasabi paste, fat-free half and half and no butter. I liked the flavor and intensity of the wasabi better than any of the three horseradishes in our frig. The potatoes were WONDERFUL with our pork roast. Thanks, b_dazzld, I'll be making these whenever I want mashed potatoes with a bit of a kick.
Tweaks
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TO increase the overall taste of this recipe, I reccommend adding thrice the amount of wasabi, using heavy cream instead of milk, and boiling and mashing two garlic cloves with the potatoes. I merely submitted the base recipe. Also not remiss in this recipe, a dash of regular creamy horseradish.
RECIPE SUBMITTED BY
b_dazzld
San Mateo, 0
<p>I'm a 29 year old professional, who loves cooking. Banned from the kitchen as a child, and too busy just being to learn to cook before, I'm a culinary late bloomer who is tip-toeing her way back into the kitchen.</p>
<p>Joined Weight Watchers in August of 09, and have lost almost 60 lbs!! Currently trying to cook as healthy as possible and on plan! Have recently been going pretty crazy over the Hungry Girl cookbooks!!</p>
