Spice Up Thanksgiving: Wasabi Mashed Potatoes
Mashed potatoes are two of the most glorious words in existence, according to many of my friends. But, personally, they’ve never been at the top of my list. Maybe it’s because I don’t care for gravy (I know, I’m sorry, don’t judge), or maybe it’s because there are always so many other amazing dishes available whenever mashed potatoes pop up. Regardless, I never found myself too worked up over them.
But I think my feelings about mashed potatoes are about to change, thanks to this recipe for Wasabi Mashed Potatoes from our affiliate partners at Grokker. Oh. My. Yum.
Mashed Potatoes With Wasabi Recipe
Wasabi Mashed Potatoes
Author: Grokker
Recipe type: Side
Cuisine: American
Serves: 6 servings
Spice up your holiday table with this tasty twist on the mashed potato.
Ingredients
- 3-4 pounds russet potatoes (about 5 potatoes)
- ½ cup butter, melted
- ½ cup cream
- 1½ teaspoon wasabi powder (fresh grated wasabi is optional)
- Salt and pepper to taste
Instructions
- Peel potatoes and place in cold water bath to prevent oxidation.
- Quarter potatoes, then transfer to a large pot (quick tip: you can use the same pot, just switch out the water before you cook your potatoes).
- Cover potatoes with salted cold water and bring to gentle boil.
- Cook potatoes for 20-25 minutes until you can easily stick a fork in them ("fork-tender"), then drain.
- Using a food mill or potato ricer/masher, process the potatoes until they are fluffy and airy.
- In a small sauce pan melt your butter, microwave is optional. Add melted butter and your cream together and set aside.
- Over low heat add wasabi powder and fold it in, add butter cream mixture until all the liquid is incorporated. Your potatoes should be creamy yet still fluffy. Season with salt and pepper.
Do you ever try adding an unexpected flavor into a holiday classic? It’s a great way to find a brand new favorite! —Kristen