Wasabi And Green Onion Mashed Potatoes Recipes

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WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!

Provided by Heather

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 medium head garlic
1 teaspoon olive oil
12 potatoes
1 cup butter, softened
4 teaspoons wasabi powder
water as needed
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
  • While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
  • Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g

WASABI AND GREEN ONION MASHED POTATOES



Wasabi and Green Onion Mashed Potatoes image

Provided by Michael Lomonaco

Categories     Onion     Potato     Side     Thanksgiving     Vegetarian     High Fiber     Horseradish     Wasabi     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
1 cup whipping cream
1/2 cup (1 stick) butter
2 tablespoons wasabi paste (horseradish paste)*
2 tablespoons Asian sesame oil
1 cup chopped green onions

Steps:

  • Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
  • Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
  • *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

WASABI MASHED POTATOES



Wasabi Mashed Potatoes image

Provided by Sandra Lee

Categories     side-dish

Time 33m

Yield 6 servings

Number Of Ingredients 7

2 pounds white potatoes, peeled and quartered
4 ounces sour cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
3 teaspoons prepared wasabi
Salt and white pepper
3 green onions, sliced for garnish

Steps:

  • Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.

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2007-11-01 Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set …
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  • Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
  • Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
  • *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.
  • FROM OUR TEST KITCHEN: If wasabi paste is unavailable, use wasabi powder to make your own. Place 3 tablespoons powder in small bowl. Stir in 1 tablespoon water; add more water by teaspoonfuls as needed to form thick paste.

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  • Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
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  • Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper.
  • Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture followed by green onions.

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