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Creamy Wasabi Mashed Potatoes

Spice up your holiday feast with extra creamy, rich, wasabi mashed potatoes.


Posted By: K. Taako
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Prep Time: 5 | Cook Time: 20-25 | Ready In: 25-30
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US Metric

  • 6 russet potatoes
  • 1 teaspoon salt , divided
  • 2 tablespoons wasabi powder
  • 2 tablespoons water
  • 3 tablespoons butter
  • 1/4 cup heavy cream or half-and-half

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Cooking Process:

Peel potatoes and cut into approximately 2-inch chunks. Place in pot with 1/2 teaspoon of the salt, cover with water and bring to a boil. When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.

While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.

Drain the potatoes and immediately return them to the same pot. While the potatoes are still hot add the butter and mash until completely smooth. Add the cream and mash again until well combined and creamy. Add the remaining 1/2 teaspoon of salt and the  wasabi powder paste and mash once more, until well combined.

As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go.

If you want creamier potatoes, add more cream by the teaspoon until desired consistency.

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