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
- ⅓ to ½ cup milk or soy milk, as needed, warmed
- 1½ 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.