This article has not been rated yet.
- Cooking time:
- 22 minutes
- Preparation time:
- 10 minutes
- 6 to 8 servings
- 4 large potatoes about 3 lbs (1.5 kg)
- 2 to 3 tsp (10 to 15 mL) wasabi paste
- 1 tsp (5 mL) salt
- 1-1/2 cups (375 mL) milk
- 3 green onions, thinly sliced
- 2 tbsp (30 mL) minced pickled ginger (optional)
Buttery mashed potatoes is an all-time favourite side dish of Canadians. We mixed in a little wasabi for a modern fusion flair.
- Peel potatoes. Slice into quarters. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, until potatoes are very tender, from 20 to 25 minutes.
- Meanwhile, place wasabi and salt in a large, microwave-safe measuring cup. Slowly whisk in milk until wasabi dissolves. Microwave, uncovered, on high until hot, stirring halfway through, 2 minutes. Or heat in a large saucepan.
- Drain potatoes and return to pan. Set on hot burner. Toss gently until any liquid has evaporated. Mash with a potato masher or put through a potato ricer. If it is difficult to mash potatoes in pan, turn into a large bowl. Gradually stir in hot milk mixture, adding only enough milk to make potatoes as creamy as you like. Stir in green onions and ginger, if using.
Wasabi is sold in both paste and powder form in many supermarkets and Asian grocery stores. To make paste from a powder, stir 1 tablespoon (15 mL) powder with 2 teaspoons (10 mL) water.
Nutrition (per Serving)
- 5 g
- 1.3 g
- 37.1 g
- 2.5 g
- 0.7 mg
- 93 mg
- 423 mg