Guest Author - Vanette (Vannie) Ryanes
Wasabi mashed potatoes make a delicious and unusual barbecue ribs or chicken side dish. For those not familiar with wasabi, it is much like horseradish but somewhat different in its earthiness. It is generally served with Japanese dishes such as sashimi, sushi and some noodle dishes. It adds a wonderful flavor to mashed potatoes.
6 medium sized potatoes, cut into chunks
1 1/2 cups milk
3 tablespoons butter
3 teaspoons wasabi paste* (or to taste)
1/2 cup finely diced green onions
Salt and pepper, to taste
1. In large saucepan cook potatoes in boiling water just covering potatoes.
2. Covered and cook until tender (about 10 minutes).
3. Drain potatoes thoroughly, let sit in pan without cover for a few minutes until all water evaporates.
4. Mash potatoes thoroughly by hand or electric mixer. Please on side.
5. Place milk and butter in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes. Then add wasabi and green onions. Continue beating until fluffy and the wasabi paste is thoroughly mixed into the potatoes.
6. Add additional milk if too thick.
7. Salt and pepper to taste.
*Wasabi Powder and Paste available in supermarkets in condiment or ethnic section, specialty food stores or online. Buy powder and make your own paste (see recommendation from Chef Matisse Selman of Sushi Now)
HINT: Use white pepper instead black pepper. The taste will be the same. No black specks!