Guest Author - Sherry Van Der Elst
I recently made this dish for an end-of-the-summer barbecue, but it makes a terrific fall dish too--one that pairs well with chicken, beef or pork.
Wasabi, a pale-green, pungent root also known as Japanese horseradish, gives these potatoes a spicy kick, while toasted sesame seeds add a pleasant, nutty flavor.
2 tsp wasabi powder
1 tsp cold water
2 lbs russet potatoes, peeled and cubed
1 chicken bouillon cube, or 1 tsp chicken stock powder
8 oz sour cream
4 tbsp butter
1 bunch green onions, white and green parts finely chopped
1 bunch fresh garlic chives (nira), finely chopped
salt and white pepper, to taste
1 tbsp white sesame seeds, toasted (optional)*
1. Mix wasabi powder with cold water to form a paste. Cover with plastic and set aside for 5 minutes to allow flavor to develop.
2. Whisk wasabi paste into sour cream and set aside.
3. Place cubed potatoes and bouillon cube or chicken stock powder in a pot of cold salted water and bring to a boil. Reduce heat and allow potatoes to simmer until fork-tender. Drain and set aside.
4. In the same pot, sauté green onions in butter until tender. Turn heat to low. Add drained potatoes back to the pot, then sour cream and wasabi mixture and garlic chives. Blend well, using a large wooden spoon, until all ingredients are incorporated. Remove from heat and season with salt and pepper.
5. Spoon potatoes into a large serving bowl and sprinkle with toasted sesame seed.
6. Serve immediately, or cover with foil and keep warm in a 225F oven until ready to serve.
*To toast the sesame seeds: Place sesame seeds in a wide skillet over medium heat. Toast—shaking the pan occasionally-- until golden and fragrant, about 2 to 4 minutes. Remove seeds from pan and allow to cool.
