This dish has become a popular menu item in Japanese restaurants all across the nation. The pungent wasabi perfectly complements the gentle flavor of the potatoes and tints them a pretty, pale shade of green.

I decided to replace the heavy cream and half and half that most basic mashed potatoes recipes call for with a healthier alternative. Buttermilk and whole milk add the same body and a fresh, pleasant tang to these potatoes, and only a fraction of the calories.

The secret to making light and puffy clouds of mashed potatoes is using a food mill. A potato ricer works too, only not as well though.

Using yellow, white or russet potatoes with a higher starch content and heating the milk before adding it to the potatoes prevents them from getting gummy.


3 lbs potatoes, uncut and unpeeled
6 Tbs unsalted butter
3/4 cup buttermilk
1/4 cup whole milk
1/3 cup wasabi powder (or adjust to taste)
pinch of ground cloves
salt (to taste)
white pepper (to taste)


1. Place potatoes in a large pot and fill with cold water until the potatoes are just covered. Add two tablespoons of salt, cover and bring to a boil over high heat. Meanwhile, attach food mill over a large glass or metal bowl. Scatter butter pieces around the bottom of the bowl.

2. Reduce heat to low and simmer potatoes until just fork-tender (about 20-25 minutes. Drain and return potatoes to pot.

3. In batches of three, spear the potatos with a fork and carefully remove the skin with a paring knife. Cut the potatoes into quarters and pass the pieces through the mill. Repeat steps with the remaining potatoes.

4. In a microwave-proof bowl, whisk together buttermilk, milk, wasabi powder and cloves. Microwave on high for 1 1/2 minutes.

5. Gently whisk the hot milk into potato mixture until halfway incorporated, then add salt and white pepper, making sure to test for taste.

6. Continue whisking potatoes until ingredients are just incorporated. Serve immediately.

Optional: Add a sprinkle of black sesame seeds or some freshly grated carrots for even more eye appeal.