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Wasabi Mashed Potatoes
Wasabi Mashed Potatoes Eileen Goltz | Pareve or Dairy
45 minutes 15 minutes
30 minutes
6 to 8 servings

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
  • Salt
  • 1 tablespoon wasabi powder*
  • 2 tablespoons water
  • ⅓ to ½ cup milk or soy milk, as needed, warmed
  • 1½ Tablespoons toasted sesame oil

  1. Quarter the potatoes and place them in a large saucepan with cold water to cover.
  2. Salt the water, bring to a boil, and boil until the potatoes are fork-tender, about 30 minutes.
  3. Meanwhile, in a small bowl, combine the wasabi powder and water to make a paste. Set aside.
  4. Drain the potatoes and mash with a potato masher, ricer, food mill, or rotary mixer.
  5. 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.