Best Wasabi Mashed Potatoes From Kikkoman Recipes

WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

WASABI MASHED POTATOES

Steps:

• Boil the potatoes in salted water until tender and drain.
• Whip potatoes with butter, sour cream, dash of salt and wasabi oil, paste, or powder.

WASABI MASHED POTATOES

Steps:

• Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.

WASABI MASHED POTATOES

Steps:

• Peel potatoes and cut into approximately 2-inch chunks.
• Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
• When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
• While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
• Drain the potatoes and immediately return them to the same pot.
• While the potatoes are still hot add the butter and mash until completely smooth.
• Add the cream and mash again until well combined and creamy.
• Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
• As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
• If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
• Serve hot.

WASABI MASHED POTATOES

Steps:

• Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.

WASABI MASHED POTATOES

Steps:

• Place potatoes in large pot of cold salted water.
• Boil until tender, about 20 minutes.
• Drain.
• Return to pot; mash.
• Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl.
• Stir to dissolve powder.
• Add milk mixture and butter to potatoes.
• Using electric mixer, beat potatoes until fluffy and smooth.
• Season potatoes to taste with salt and pepper.