Wasabi Mashed Potatoes
- 3 pounds russet potatoes peeled, and cut into 2" pieces
- 3/4 cup whole milk
- 1 tablespoon wasabi powder
- 1/4 cup butter - (1/2 stick)
- Salt to taste
- Freshly-ground black pepper to taste
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
This recipe yields 6 servings as a side-dish.
Here's an inventive use for the horseradish that most people know as a sushi condiment.