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Spicy Wasabi Infused Mashed Potatoes Recipe

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Ingredients

Adjust Servings:
3 medium potatoes
1/2 teaspoon salt, divided
1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon butter
2 tablespoons heavy cream or 2 tablespoons half-and-half

Nutritional information

348.7
Calories
104 g
Calories From Fat
11.6 g
Total Fat
7.2 g
Saturated Fat
35.8 mg
Cholesterol
657.1 mg
Sodium
56.2 g
Carbs
7 g
Dietary Fiber
2.5 g
Sugars
6.8 g
Protein
350 g
Serving Size

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Spicy Wasabi Infused Mashed Potatoes Recipe

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    Cuisine:

    we liked these, but not the texture. i think it was just a mental disconnect between something being called "mashed potatoes" and the result not being smooth and creamy. flavor-wise, i thought they were spot on. which is why i did not want to add more cream and/or butter - would've had to adjust the wasabi as well and didn't have time to bloom more. [use the powder and you need to mix it with water and let it sit awhile.] used smooth skinned yellow flesh potatoes so they were still good, just not mashed potatoes. next time i think i'll try russets and do a twice baked style. bake the potatoes, split them, remove and mash the innards and then return to the shell. i will still add a bit more cream/butter/wasabi, but i think it will work out better because your brain will have a better idea texture-wise of what you're about to eat. we had these alongside miso marinated black cod recipe on serious eats and a spicy sesame cucumber salad: https://www.instagram.com/p/BL2Prubj2uz/

    • 45 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Wasabi Mashed Potatoes, A different side dish to go with your Asian meal. These potatoes are spiced with wasabi horseradish. And yes, you will definitely be able to taste it, so you may want to add the wasabi little by little to your taste., we liked these, but not the texture. i think it was just a mental disconnect between something being called “mashed potatoes” and the result not being smooth and creamy. flavor-wise, i thought they were spot on. which is why i did not want to add more cream and/or butter – would’ve had to adjust the wasabi as well and didn’t have time to bloom more. [use the powder and you need to mix it with water and let it sit awhile.] used smooth skinned yellow flesh potatoes so they were still good, just not mashed potatoes. next time i think i’ll try russets and do a twice baked style. bake the potatoes, split them, remove and mash the innards and then return to the shell. i will still add a bit more cream/butter/wasabi, but i think it will work out better because your brain will have a better idea texture-wise of what you’re about to eat. we had these alongside miso marinated black cod recipe on serious eats and a spicy sesame cucumber salad: Great with our tuna. I couldn’t find my powder so used paste from a tube. Powder would be much better. Loved the sauce from the tuna over the potatoes.


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    Steps

    1
    Done

    Peel Potatoes and Cut Into Approximately 2-Inch Chunks.

    2
    Done

    Place in Pot With 1/4 Teaspoon of the Salt, Cover With Water and Bring to a Boil.

    3
    Done

    When Boiling, Cover and Reduce Heat to Simmer For About 15 Minutes, or Until Potatoes Are Tender.

    4
    Done

    While the Potatoes Are Cooking, in a Small Bowl Combine the Wasabl Powder and the Water to Make a Paste and Set Aside.

    5
    Done

    Drain the Potatoes and Immediately Return Them to the Same Pot.

    6
    Done

    While the Potatoes Are Still Hot Add the Butter and Mash Until Completely Smooth.

    7
    Done

    Add the Cream and Mash Again Until Well Combined and Creamy.

    8
    Done

    Add the Remaining 1/4 Teaspoon of Salt and the Wasabi Paste and Mash Once More, Until Well Combined.

    9
    Done

    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.

    10
    Done

    If You Want Creamier Potatoes, Add More Cream by the Teaspoon Until Desired Consistency.

    Avatar Of Elizabeth Bates

    Elizabeth Bates

    Breakfast connoisseur with a passion for creating hearty and satisfying morning meals.

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