Wasabi Mashed Potatoes Recipes

WASABI AND ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
• Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
• In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
• Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
• Serve warm.

WASABI MASHED POTATOES

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.

WASABI MASHED POTATOES

Steps:

• Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.

WASABI MASHED POTATOES

Steps:

• 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.

WASABI MASHED POTATOES

Steps:

• Boil the potatoes in salted water until tender and drain.
• Whip potatoes with butter, sour cream, dash of salt and wasabi oil, paste, or powder.

WASABI MASHED POTATOES

Steps:

• 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. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)

GARLIC WASABI MASHED POTATOES

Steps:

• Boil potatoes in pot filled with enough water to cover potatoes and 1/2 teaspoon salt. Boil until fork tender, about 15-25 minutes.
• Drain potatoes and mash to desired consistency.
• Add butter, cream, garlic power, wasabi powder, pepper, and remaining salt. Mix well.
• **If you like your potatoes a little creamier, you might want to add more cream or milk a little bit at a time until desired consistency is reached**.

WASABI MASHED POTATOES

Steps:

• 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.