Wasabi Mashed Potatoes
This recipe creates a vibrant, spicy take on classic mashed potatoes using both wasabi powder and paste. Potatoes are boiled, mashed, and then incorporated with a rich mixture of butter, warm milk, and wasabi for a creamy side dish with a kick.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer Ricer recommended for smooth texture
- 1 Saucepan For heating milk and melting butter
- 1 Large Mixing Bowl For combining ingredients
- 1 Knife For peeling and cutting potatoes
Ingredients
Main
- 2 pounds large Russet or Yukon Gold potatoes
- 1 1/2 tablespoons kosher salt divided
- 1 1/2 cups 3 sticks unsalted butter
- 1/2 cup whole milk room temperature
- 1 teaspoon wasabi powder
- 2 teaspoons wasabi paste plus ½ teaspoon to garnish
- Freshly cracked black pepper to taste
Instructions
- Peel and cut potatoes into uniform chunks (about 1.5-2 inches) to ensure even cooking.
- Place potato chunks in the large pot, cover with cold water by an inch, and add 1 tablespoon of kosher salt.
- Bring to a boil, then reduce heat and simmer until potatoes are very tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes thoroughly in a colander, allowing steam to escape for a few minutes.
- While potatoes are hot, transfer them to a large mixing bowl or pass through a ricer into the bowl.
- In the saucepan, melt the butter over medium heat. Add milk and gently warm (do not boil).
- Whisk wasabi powder and 2 teaspoons of wasabi paste into the warm milk and butter mixture until smooth.
- Pour the wasabi-butter mixture over the mashed potatoes.
- Gently fold or mash the mixture into the potatoes until just combined and creamy, being careful not to overwork.
- Season with the remaining 1/2 tablespoon of kosher salt and freshly cracked black pepper to taste. Serve hot, garnished with remaining wasabi paste if desired.
Notes
For the smoothest texture, pass the cooked potatoes through a ricer. Ensure your milk is warm (room temperature or gently heated) and the butter is fully melted before combining with the mashed potatoes; adding cold dairy will cool the potatoes and make achieving a smooth texture more difficult. Wasabi heat can vary; start with the recommended amount and adjust to your preference. Taste and season generously with salt and pepper before serving.