Yes, again with the wasabi. It's just like using creamy horseradish sauce on your baked potato, only a little green. Anyway, if you google it, there are a ton of recipes. Cheesecake Factory even has one.
I made this batch lumpy and a little thick. I also left the skins on for the nutrition. If your personal style is for a creamier, whipped potato, double the amount of cream or make the second portion milk.
1-1/2 lb red potato
2 cloves garlic, minced
2 green onions, finely chopped
1/4 C butter
*1/3 C cream
*1 Tb wasabi powder
salt to taste
1. Cut potatoes into 1" cubes. Place in large pot with water to cover by 1" and a sprinkle of salt. Bring to a boil over medium-high heat, then lower to a simmer. Cover and cook until potatoes are fork-tender, about 30 minutes.
2. Drain potatoes and beat with garlic and onions until broken down. Add butter and cream and beat in. Add wasabi powder and beat until evenly a light tinge of green. Taste and add salt as necessary. I admit, at this point I also added another 1/2 Tb of wasabi powder, but I was in the mood for a strongly flavored potato. One tablespoon is more than enough for everyone to get the hint. Serve hot.
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