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Wasabi Mashed Potatoes (dairy or pareve)

Eileen Goltz. | Not Listed

Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002)

The subtle heat of wasabi, also known as Japanese horseradish complemented by a drizzle of toasted sesame oil lends an element of surprise to these creamy potatoes.

Ingredients


2 pounds russet or Yukon Gold potatoes, peeled
Salt
1 tablespoon wasabi powder*
2 tablespoons water
1/3 to 1/2 cup milk or soy milk, as needed, warmed
1 1/2 tablespoons toasted sesame oil


Instructions

Quarter the potatoes and place them in a large saucepan with cold water to cover. Salt the water, bring to a boil, and boil until the potatoes are fork-tender, about 30 minutes.  Meanwhile, in a small bowl, combine the wasabi powder and water to make a paste. Set aside.  Drain the potatoes and mash with a potato masher, ricer, food mill, or rotary mixer. Stir in the wasabi paste, milk, sesame oil, and salt to taste, mixing until smooth. Serve hot.

*Wasabi powder is available in well-stocked supermarkets, natural food stores, or Asian markets.

Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002)

The subtle heat of wasabi, also known as Japanese horseradish complemented by a drizzle of toasted sesame oil lends an element of surprise to these creamy potatoes.