Monday, June 12, 2017

Wasabi Mashed Potatoes

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.

Difficulty rating  π

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