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.