Article: Wasabi Mashed Potatoes
Wasabi Mashed Potatoes
Creamy mashed potatoes with a subtle kick of wasabi, enriched with butter, olive oil, cream, and milk. This flavorful twist on a classic side dish pairs perfectly with hearty mains and is finished with fresh green onions.
Serves 6 • Prep Time: 20 minutes • Cook Time: 25 minutes
- 3 lbs Russet or Yukon Gold Potatoes
- 1/4 cup Unsalted Butter
- 4 Tbsp Wasabi Infused Olive Oil
- 1/3 cup Heavy Cream
- 1 cup Milk
- Black Garlic Infused Sea Salt, to taste
- Green Onions, for serving
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- Place the potatoes in a large pot and cover with cold water. Generously salt the water with plain kosher salt or use Pasta Rocks according to package directions. Bring to a boil and cook until the potatoes are very fork-tender, about 20 minutes.
- While the potatoes are cooking, combine the butter, Wasabi Infused Olive Oil, heavy cream, and milk in a small saucepan. Heat over medium heat until the butter melts and the mixture is warm and well combined, but do not let it boil.
- Drain the cooked potatoes and let them sit for one to two minutes to remove any excess water.
- For smooth mashed potatoes, pass the potatoes through a potato ricer into a mixing bowl. If you prefer a chunkier texture, mash the potatoes directly in the bowl with a potato masher.
- Gently fold the warm cream mixture into the potatoes until fully incorporated.
- Taste and add Black Garlic Infused Sea Salt as needed.
- Serve the mashed potatoes warm, garnished with sliced green onions.
Note: For fluffy mashed potatoes use Russets. For a creamier texture use Yukon Golds.