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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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(Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.) Serves 6 as a side-dish. Bon Appetit March 1999 R.S.V.P. Buddakan, Philadelphia PA ***I add a tablespoon of regular horseradish additionally, two cloves of garlic to the boiling potatoes (mash garlic with the potatoes) and use heavy cream instead of the whole milk. All of these are done to personal taste, but this is the recipe I use as my starting point. Ingredients:
3 lbs russet potatoes, peeled, cut into 2-inch pieces |
3/4 cup heavy cream or 3/4 cup whole milk |
2 tablespoons wasabi powder |
1/4 cup butter |
Directions:
1. Place potatoes in large pot of cold salted water.
2. Boil until tender, about 20 minutes.
3. Drain.
4. Return to pot; mash.
5. Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl.
6. Stir to dissolve powder.
7. Add milk mixture and butter to potatoes.
8. Using electric mixer, beat potatoes until fluffy and smooth.
9. Season potatoes to taste with salt and pepper.
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