|
 Wasabi
shouldn't be reserved only for sushi! Wasabi adds a
green hue and a slight heat to classic mashed potatoes.
Wasabi Mashed Potatoes make a great accompaniment to
many Asian dishes or any other meals where mashed potatoes
are served.
3 lbs. russet potatoes,
peeled and cut into 1 inch chunks
1/4 cup wasabi powder
8 Tbsp. unsalted butter
1 1/4 cups whole milk
1 tsp. white pepper,
or to taste
1 tsp. salt, or
to taste
 In
a large pot, cover the potatoes with water and add 1
or 2 teaspoons of salt. Bring water to a boil over high
heat. Boil the potatoes until tender when pierced with
a fork, about 12 minutes. While the potatoes are cooking,
stir the wasabi powder with 1/4 cup of hot water in
a small bowl until smooth. Cover the bowl with a plate
and let stand for 5 minutes. Meanwhile, in a small saucepan,
melt the butter in the milk over moderately low heat.
After the wasabi paste has stood for 5 minutes, stir
it into the butter mixture.
 Once
the potatoes are tender, drain them in a colander. Return
them immediately to the sauce pan and shake over high
heat for about 30 seconds to dry them out. Pass the
potatoes through a ricer into a medium bowl and stir
in the wasabi cream, salt and pepper OR
blend potatoes with wasabi cream, salt and pepper using
an electric mixer.
|
