Wasabi Mashed Potatoes
Rated 5.0 stars by 1 users
Category
Side
Cuisine
American
Author:
Olivelle
Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
Creamy, comforting, and just a little unexpected, these Wasabi Mashed Potatoes put a bold twist on a classic favorite. Fluffy potatoes are mashed with warm butter, cream, and milk, then finished with a gentle wasabi kick that adds depth without overpowering. Smooth, rich, and perfectly balanced, this easy mashed potato recipe is finished with fresh green onions for a pop of color and flavor. It’s the perfect side dish when you want something cozy, creamy, and a little more exciting than the usual mash.
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Ingredients
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3 lbs Russet or Yukon Gold Potatoes
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¼ cup Unsalted Butter
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4 Tbsp Wasabi Infused Olive Oil
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⅓ cup Heavy Cream
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1 cup Milk
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Black Garlic Infused Sea Salt, to taste
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Green Onions, for serving
Directions
Wash and peel the potatoes, then cut them into 1-inch cubes.
Place the potatoes in a large pot and cover with cold water, generously salt the water with plain kosher salt or use our Pasta Rocks according to package directions. Bring to a boil and cook until the potatoes are very fork-tender, about 20 minutes.
While the potatoes are cooking, combine the butter, Wasabi Infused Olive Oil, heavy cream, and milk in a small saucepan. Heat over medium heat until the butter melts and the mixture is warm and well combined, but do not let it boil.
Drain the cooked potatoes and let them sit for one to two minutes to remove any excess water.
For smooth mashed potatoes, pass the potatoes through a potato ricer into a mixing bowl. If you prefer a chunkier texture, mash the potatoes directly in the bowl with a potato masher.
Gently fold the warm cream mixture into the potatoes until fully incorporated.
Taste and add Black Garlic Infused Sea Salt as needed.
Serve the mashed potatoes warm, garnished with sliced green onions.
Recipe Note
Chef Tip: For fluffy mashed potatoes use Russets. For a creamier texture use Yukon Golds.