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.
2 pounds russet or Yukon Gold potatoes, peeled
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
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.