The distinctive heat of wasabi plays off the mildness of mashed potatoes – by adding a few teaspoons adds a bit kick, elevating plain mashed potatoes to something truly extraordinary. It really works well with any Asian marinated flank steak, salmon, shrimp and shrimp.
I leave the skins on when using baby yukon potatoes but you could use larger potatoes and remove the skins. I use a hand held mixer for the potatoes but you can a masher or pastry cutter or a wooden spoon to break them down.
- 2 pounds baby yukon potatoes, cut in half
- 4 garlic cloves, smashed and peeled
- 4 ounces sour cream
- 4 tablespoons (½ stick) unsalted butter
- 1/2 cup half & half or mix ¼ cup milk + ¼ cream
- 3 teaspoons prepared wasabi paste (more or less to taste)
- Salt and white pepper
- 1 tablespoon chives, chopped for garnish
- Place the potatoes in a saucepan or pot. Add a generous pinch of salt and enough cold water to cover the potatoes. Bring the water to a boil over high heat, reduce the heat to low, and cook until the potatoes are tender when pierced with a sharp knife but not falling apart, 10 – 15 minutes.
- Drain the potatoes and return them to the hot saucepan. Place the pan over medium heat and cook for 1 to 2 minutes to eliminate any remaining moisture.
- Remove and mash the potatoes and place a large mixing bowl. Add sour cream, butter, ¼ cup half & half, and prepared wasabi paste and whip potatoes on medium speed. Add more half & half, until the desired consistency is reached.
- Season with salt and white pepper, to taste. Garnish with the chopped chives and serve.
Note: If you want to reheat the mashed potatoes, add 3 tablespoons milk to the bottom of a saucepan and add the potatoes. Place over medium heat until the potatoes are heated through. You can also use wasabi powder but I find the paste more flavorful.