Wasabi Mashed Potatoes

<< Wasabi Mashed Potatoes add a great deal of flavor to an otherwise ordinary meal. At my friend Cheryl's birthday dinner last year, her daughter Blair raved about this tasty wasabi dish set in a beautiful mound beneath a succulent piece of fish. The blend of rich, smooth potatoes with a distinct 'kick' of wasabi is well worth the effort.

Ingredients:

• 6-8 large potatoes, peeled, quartered (about 4-5 lbs.) (Russet potatoes are a good variety for this recipe)
• 1 cup milk (non-dairy, pareve creamer or milk substitute for pareve dish)
• 1 tsp. salt, or to taste
• 1/8 tsp. white pepper
• 1-2 tbsp. wasabi paste (2 tbsp. delivers a big ‘kick’ – add amount according to your own preferences)*
• 1/3 cup butter or pareve margarine, cubed
• ½ cup finely chopped chives or green onions, if desired

Note: Adjust ingredients and flavorings to your own preferences - more or less liquid depending on the consistency you desire.

Peel and quarter potatoes. Place in large saucepan, cover with water and bring to boil at high heat. Reduce heat to medium-low and simmer partially covered until potatoes are tender when poked with a fork. This will take about 20-25 minutes.

In a small saucepan, heat milk, salt, pepper and wasabi paste together on low heat, stirring or whisking until paste is dissolved. You can also do this in the microwave using a microwavable bowl or measuring cup – heat partially covered on high for 40 seconds – whisk mixture and heat again for another 30-40 seconds and stir.

Drain potatoes and return to large saucepan. Keep heat on low. Mash potatoes with potato masher or ricer and gradually stir in warm milk mixture, enough to reach the desired consistency, butter and chives/onions, if using. Serve immediately.

Serves: 10-12

Please send your favorite mashed potato recipe and other potato recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like Wasabi Mashed Potatoes, click here for more Side Dish Recipes

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