Bryan and I love wasabi (Japanese horseradish) particularly when it’s made fresh from wasabi powder. While the kids are not as keen on wasabi, they do love these mashed potatoes. They have just the right amount of heat (and bite) to make you come back for more. I serve these with my Soy Ginger Marinated Flank Steak, but they’re great with just grilled steak or even grilled chicken. If you are going for the Asian flavor, the addition of sesame oil adds just what you need. As with any mashed potatoes, adjust the amount of butter, cream (you can substitute milk if you’d like), salt, and, in this case, wasabi powder. I actually used wild garlic chives, but regular chives are fine; you can substitute green onions for chives, or leave the green stuff out altogether.
- 3 Lbs. Yukon Gold or White Potatoes – peeled and cut into 1″ cubes
- 1 Cup Heavy Cream
- 5 TBS. Unsalted Butter
- 2-4 TBS. Wasabi Powder
- 1 TBS. Sesame Oil (optional)
- 1 Cup Fresh Chives – finely chopped (can substitute green onions – use green parts only)
- Salt to taste (I use 1-2 TBS.)
Fill a large stockpot (3/4 full) with water and bring to a boil over high heat. When water boils, add potatoes and cook until fork tender (5-10 minutes depending on type of potato and size of cubes). While waiting for potatoes, heat butter and cream in a small saucepan over medium heat – do not allow to boil. When potatoes are cooked, drain and return to stockpot. Add heated cream mixture, chives or green onions, sesame oil (if using), salt and 2 TBS. of wasabi powder. Using a hand mixer or potato masher, whip potatoes to desired consistency. Taste for flavor and add more wasabi powder and/or salt as needed. Serve immediately, or cover and keep in warm oven until ready to serve (you may need to add some cream if they dry out a little).