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How to make wasabi mashed potatoes

Ingredients

4 medium , peeled and cut into large chunks (about 2 lbs)

2% reduced fat milk

1 tsp , or more to taste

Reduced-fat sour cream

1 Tbsp , fresh, minced

Instructions

  1. Boil potatoes in a large pot of water over high heat until very tender when pricked with a fork, about 15 to 20 minutes; drain and mash potatoes with a hand masher or electric mixer.
  2. Heat milk in a small saucepan over medium heat for 5 minutes; add wasabi powder and stir to dissolve. Add milk mixture, sour cream, butter, chives and salt to potatoes; stir to combine. Yields a generous 1/2 cup per serving.

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East meets West in this Hell’s Kitchen mashed potatoes recipe. Made with Yukon Gold potatoes that have a moist, sweet flesh that works with virtually any cooking method. They make a brilliant mash, with wasabi adding a sharp hint of sushi-style heat.

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How to Make Gordon Ramsay Wasabi Mashed Potatoes

Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.

Step 2. Drain the Yukon potatoes, set aside some of the cooking water.

Step 3. Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.

Step 4. Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture fold in wasabi powder and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture. Season to taste with salt and pepper and set aside to keep warm.

How to Make Wasabi Mashed Potatoes

Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.

Ingredients

Servings Serves 8 to 10

Amount Per Serving Calories 143 Calories from Fat 47 % Daily Value * Total Fat 7.5 g 12 % Saturated Fat 4.7 g 24 % Cholesterol 27 mg 9 % Sodium 135 mg 6 % Total Carbohydrate 17 g 6 % Dietary Fiber 1.2 g 5 % Protein 2.5 g 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.

*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.

Last Modified: September 17, 2020 – No Comments – This post may contain affiliate links.

How to Make Wasabi Mashed Potatoes

Tired of boring old mashed potatoes? Then you need to try these awesome Wasabi Mashed Potatoes. The wasabi powder and fresh mint are awesome!

How to Make Wasabi Mashed Potatoes

Who doesn’t like mashed potatoes as a side with their dinner? If you are tired of the same old boring mashed potatoes then you have to try these Wasabi Mashed Potatoes.

How to Make Wasabi Mashed Potatoes

Never heard of Wasabi? Well, Wasabi is basically Japanese Horseradish. Just like regular horseradish, it is very spicy. This recipe calls for wasabi powder which is not as hot but still packs a punch.

How to Make Wasabi Mashed Potatoes

The good thing is the mint leaves in this mashed potato recipe does a good job of offsetting the heat of the wasabi. Don’t be fooled though, these mashed potatoes are not for those that don’t like spicy food.

How to Make Wasabi Mashed Potatoes

The star of this recipe though is the fresh mint. I have a small mint plant in my kitchen so it’s very convenient when I need some fresh mint for a recipe. I will admit that I don’t often use fresh mint but I loved what it did to this dish so much that I need to try and incorporate it into future dishes.

How to Make Wasabi Mashed Potatoes

⭐ Did you make this Recipe

Please let me know how it turned out for you! Leave a comment and rating below and share a picture on Instagram with the hashtag #hotrodsrecipes.

How to Make Wasabi Mashed Potatoes

You should also try my Jalapeño Mashed Potatoes, my Skin on Mashed Potatoes or my Awesome Vodka Mashed Potatoes. You can’t go wrong with any of my mashed potato recipes.

📋 What Ingredients do I need

You will need the following ingredients to make these Wasabi Mashed Potatoes: Yukon Gold Potatoes, Low Sodium Soy Sauce, Powdered Wasabi, Sea Salt, Heavy Whipping Cream and Fresh Mint Leaves.

🥣 How do I make Wasabi Mashed Potatoes

Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain and return to the same pot.
Add remaining ingredients except for the mint leaves. Use a masher or hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with the fresh mint leaves.

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 servings

Ingredients

8 (6-ounce) skinless salmon fillets

Salt and pepper

3 tablespoons olive oil

Wasabi Mashed Potatoes, recipe follows

1/2 cup Miso and Plum Sauce, recipe follows

3/4 cup Cilantro and Mint Vinaigrette, recipe follows

1/4 cup green onions, julienne

1/4 cup cilantro sprigs

Wasabi Mashed Potato:

1 cup spinach leaves

1 cup watercress leaves

2 pounds baking potatoes, like russets, peeled and quartered

1 cup heavy cream, heated

4 ounces butter, cut into pieces

1 tablespoon wasabi paste

Salt and freshly ground black pepper

Miso and Plum Sauce:

2 tablespoons peanut oil

1/4 cup peeled, smashed garlic

1 cup peeled, sliced shallots

3-inch piece ginger, peeled, sliced, smashed

1/2 bunch green onions, cut into 2-inch pieces

1 star anise, crushed

1 teaspoon black peppercorns, crushed

2 cups plum wine

1/2 cup lamb demi-glace

2 cups chicken stock

1/3 cup raspberry or blackberry puree

1 teaspoon red miso paste

1 teaspoon neriume (Japanese apricot paste)

4 tablespoons butter

Salt, pepper, and sugar

Cilantro and Mint Vinaigrette:

1 tablespoon mustard powder

1 tablespoon water

1/4 cup packed cilantro leaves

1/4 cup packed mint leaves

2 tablespoons peanuts, toasted

2 tablespoons cashews, toasted

2 tablespoons lemon juice

1/8 cup pickled ginger

2 tablespoons pickled ginger vinegar

1 cup peanut oil

Salt and freshly ground black pepper

How to Make Wasabi Mashed Potatoes

Directions

  1. Preheat the oven to 350 degrees F.
  2. Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
  3. Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.

Wasabi Mashed Potato:

  1. In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
  2. Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.

Miso and Plum Sauce:

  1. In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
  2. Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
  3. Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.

Cilantro and Mint Vinaigrette:

  1. In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
  2. about 1 1/2 cups vinaigrette

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

This post may contain affiliate links. Please read my disclosure policy.

How to Make Wasabi Mashed Potatoes

What can you buy with $0.88 nowadays? A candy bar? An apple? A can of beans??

Well, at my grocery store last week, that small handful of change could buy you a 5 lb. bag of Russet potatoes!! True story. While I generally try to steer towards slightly more healthy potatoes if I’m doing the starch thing, who could pass up that deal? So get ready – we may have a few potato posts this month. 🙂

For my first recipe, I decided to revisit an old favorite I’ve loved for years — wasabi mashed potatoes. Surprising combination? Possibly. Surprisingly delicious? Absolutely.

This mashed potatoes are as simple to make as their classic counterparts, but offer (in my opinion!) much more exciting flavor and a little heat. And by keeping the potato skins on, you get the added bonus of some extra nutrients and flavor. And best of all, you get to break out the fun green wasabi paste at home – fun!! Really, though, as wild as the combination sounds, these potatoes really are delightful. 🙂

So the next time you’re looking for a delicious side to accompany an Asian dish (or any grilled meats, or stir-fry, etc.), bypass the rice and give these spuds a try!

How to Make Wasabi Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Wasabi Smashed Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 cup s ( 1 quart dish) 1 x

Description

You’ll love the flavorful twist this Wasabi Smashed Potatoes Recipe adds to your favorite American classic!

Ingredients

  • 3 lbs. Yukon Gold or Russet potatoes, cut into large chunks
  • 4 cloves garlic
  • 6 Tbsp . butter (I used SmartBalance)
  • 1/2 cup warmed milk
  • 1 Tbsp . wasabi paste (add more/less to taste!)
  • 2 Tbsp . soy sauce
  • 4 scallions, diced, and root end trimmed
  • salt + pepper

Instructions

  1. Place potatoes, garlic and salt in large saucepan, and cover with cold water. Bring to a boil. Reduce heat, cover and simmer for 20-25 minutes or until the potatoes are done (when a fork can easily be inserted into them). Drain well.
  2. Add the butter, milk, wasabi paste, and soy sauce. Use a potato masher to mash well and combine. Then with a wooden spoon, mix in scallions and continue mixing to your desired consistency. Add salt and pepper to taste.

Notes

This recipe is adapted from Rachael Ray

Did you make this recipe?

Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven

How to Make Wasabi Mashed Potatoes

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  3. How to Do It
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  3. How to Do It

How to Make Wasabi Mashed Potatoes

It’s no secret that mashed potatoes are a Thanksgiving staple, but with a holiday that’s so centered around food, it can be hard to find the time to really make the side dish shine. Luckily, it’s so easy to make mashed potatoes ahead of time and store them in the freezer. This recipe will make your turkey day a breeze and your potatoes will still taste delicious.

Whether you make the dish homemade or choose to use instant mashed potatoes, the addition of bacon and cheese will take these mashed potatoes from zero to hero.

To start, place the potatoes in a pot and add chicken stock and garlic. Fill it with warm water, add salt and bring the mixture to a boil. Once the potatoes are tender, drain the liquid and add heavy cream, butter, pepper and salt.

After mashing the potatoes, mix in the rest of your ingredients. You can add the bacon to the dish on the day of serving so it doesn’t get soggy.

These loaded mashed potatoes are ready in under an hour and can be stored in the freezer until the big day. This method is a great way to save time during turkey day. Instead of cooking on the day of, try out more of our Thanksgiving dishes you can make ahead and freeze.

Ingredients

3 pounds Yukon gold potatoes

4 cups chicken stock

3 cloves of garlic, sliced

1 cup heavy cream

1/4 teaspoon nutmeg

4 scallions, chopped

2 tablespoons sour cream

1 cup cheddar cheese, grated

4 tablespoons butter

4 tablespoons salt

4 trips of bacon, cooked and chopped

Directions

Place potatoes in a pot and add chicken stock and garlic. Fill the pot with warm (not hot) water until it just covers the potatoes. Add 3 tablespoons of salt and bring to a boil. Cook until potatoes are very tender, about 15 minutes.

Drain liquid from potatoes carefully, the steam will be very hot.

Add heavy cream, butter, pepper and more salt. Mash the potatoes.

Add sour cream, nutmeg, cheddar cheese, white parts of the scallions, bacon, 1 teaspoon salt and 1 teaspoon pepper. Mix gently to incorporate all ingredients. Garnish with the green parts of the scallions and serve.

How to Make Wasabi Mashed Potatoes

How to Make Wasabi Mashed Potatoes How to Make Wasabi Mashed Potatoes

Buttery, creamy, smooth and tasty. Wasabi powder gives the mashed potatoes slightly spiciness that you hardly notice but makes this mashed potatoes uniquely tasty.

Yield

Ready

Ingredients

2 pounds potatoes
white, peeled and quartered
4 ounces sour cream, light
4 tablespoons butter, unsalted
1/2 stick
½ cup buttermilk
3 teaspoons wasabi powder
prepared
*
1 x salt and white pepper *
3 each scallions, spring or green onions
sliced for garnish

Directions

Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.

Reduce to a simmer and cook until tender, about 12 minutes.

Drain and transfer potatoes in a large bowl.

With a handheld mixer on low speed, break up potatoes.

Mix in sour cream, butter, ¼ cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed.

Add more buttermilk until the desired consistency is reached.

Season with salt and white pepper.

Garnish with the remaining wasabi and sliced green onions.

Step outside the box for dinner and whip up these sesame seared tuna steaks with wasabi mashed potatoes!

How to Make Wasabi Mashed Potatoes

Sometimes I honestly don’t know what I’m thinking.

Put me in a kitchen and I’m decisive and driven, but put me in front of a menu at a restaurant and I am the most indecisive person on Earth.

I think it’s typically because I want everything on the menu and loathe the idea of having to choose just one dish. Well, one dish and and several stolen bites off my friends plates when they’re not looking.

I’m sneaky like that.

On a whim I ordered the special at South Beach Grill and found myself staring down a pile of wasabi mashed potatoes.

How to Make Wasabi Mashed Potatoes

Um… I don’t know if I’ve mentioned this, but I loathe wasabi! It makes my nose run and my eyes burn and my face squish in absolute agony. It’s not cute.

I truly just wanted the seared tuna. So much, in fact, that I was willing to put up with a plate of wasabi torture in the process. You can imagine my surprise when I looked down at my plate only to realize it had been licked clean.

Oh yes, I devoured every last bite of wasabi madness — and loved it! I guess the starch took the edge off? Whatever the case, they rocked and I wanted more.

Published: 06-16-2009
Views: 24,320
  • Description
  • Transcript

Description

Transcript

Rob Carson: Hi, my name is Rob Carson, I am a radio personality and I like to cook. My goal of these videos is to bring friends and families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise. Today we are making Asian Spare Ribs. Ingredients we are going to need today are going to be between three and five pounds of pork boneless spare ribs. We have a cup of soy sauce, about a half to a third a cup of orange juice, about a half a cup of brown sugar, we have got three cloves of minced garlic, two tablespoon of minced ginger, some red pepper flakes probably about a tablespoon. Now you could use a Plum sauce or Housin sauce, either one of those. I am going to use the Housin sauce today which you could find at a grocery store and some wonderful green onions and of course Wasabi. So let’s get started on our Asian Spare Ribs. I am going to remove my ribs from the pan for a second and again guys, I am using an oversize roasting pan just to kind of show you a little bit better but the roasting pan I use is a little bit smaller or I would put lot more ribs in it. There is your Soy sauce, there is your O. J (Orange Juice). I am going to add my brown sugar, my ginger, my garlic okay. I am going to also add a little bit of seasoned rice vinegar maybe a half a cup, my red pepper flakes, about a tablespoon I suppose of that. Now again this is a Housin sauce, which you can buy at a grocery store but you can use a Plum sauce, we use a lot of the times in Moshu pork. You can also use a Thai chilly sauce. I am going to do a couple of tablespoons and my Wasabi and I am going add approximately a quarter of water, I am going to mix this together, going to add a little bit of green onion. That’s fine, take my ribs, these are just sick and long and we are going to be serving these on a bed of Wasabi mashed potatoes. What I am going to do, I just have got my oven preheating to 350 degrees. I am going put this in a covered pan and I am going to roast them for about three hours at 350 degrees. During that time after about an hour or so you just want to turn them over in the pan and then in the final hour do one more flip. Test check tenderness and when they fall apart, they are ready to come out. These are some ribs I started earlier in a properly covered pan and look at how beautiful those are. What I am going to do now is I am going to make a gravy out of the sauce here. I am going to use a Turkey Baster and I am going to remove about two cups of it. I am going take it over my stove on a medium heat and a low boil and I am going to reduce it, reduce it, reduce it until it’s about a cup, alright, and then you are going to have a great gravy. So again going to put it on a medium heat, going to bring it to a boil and let it cook slowly, around, like I said half hour, 45 minutes. Reduce it by about half maybe a little more, it becomes really flavorful, intense gravy that we will serve with the ribs and the Wasabi mashed potatoes.

Alright so the gravy has been on it about 40 minutes or so and it’s reduced by about half. You can see the line there, where it used to be and now how much lower it is. So I am going to go ahead and turn it off, because it’s thickened up very nicely and if I cook it down anymore then I can only have enough(inaudible) everybody who is going to eat. So now we got an intense flavored sauce that we can sprinkle over the potatoes with the ribs.

Videos in this Series

How to Make Wasabi Mashed Potatoes

How to Make Asian Spare Ribs with Wasabi Mashed Potatoes

Wasabi Mashed Potatoes for 2 is a spicy, Asian inspired twist on a classic comfort food. Pair with fish, pork or chicken to spice up a romantic dinner for two!

This Asian inspired comfort dish is becoming a staple in our house for whenever we make salmon or other types of fish. Sometimes I get a little sick of rice pilaf and need to change things up. And let me tell you, I can PUT DOWN some mashed potatoes. It’s a skill I developed at a very young age. There’s something about the simplicity of mashed potatoes that make them so comforting. That’s why, I love this Wasabi Mashed Potato recipe; it is so quick and simple… with the added bonus of spicy wasabi!

Wasabi Mashed Potatoes for 2 is a spicy, asian inspired twist on a classic comfort food. Pair with fish, pork or chicken to spice up a romantic dinner for two!

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Start by peeling the potatoes. I usually do this over a paper bag so I can throw it out easily. Then, dice the potatoes into one-inch pieces. This will help the potatoes cook quickly and evenly. Throw those bad boys in a pot, cover them with water, add salt, and bring to a boil. Once at a rolling boil, cook for 10-15 minutes or until the potatoes are fork tender. Fork tender means you can stick a fork in the potato easily with no resistance. LIKE BUTTA! Drain. Return potatoes to the pot.

Here’s where the fun begins.

Mash the potatoes to your heart’s content. Add milk, cream cheese, butter, wasabi, salt and pepper. If you do not have cream cheese, use butter instead. Whisk together ingredients just until combined. Be careful not to overmix the potatoes or they will become gummy.

Time for a taste test. Add salt if needed. Also, if you want more heat, add an additional ½ teaspoon of wasabi. Don’t say I didn’t warn you though 😉

Wasabi Mashed Potatoes for 2 is a spicy, asian inspired twist on a classic comfort food. Pair with fish, pork or chicken to spice up a romantic dinner for two!

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Serve immediately. These Wasabi Mashed Potatoes pair nicely with fish, pork and chicken. Add a green veggie and you’re all set!

Check out the full recipe below.

Recipe Disclaimer: For the blog I typically post recipes that feed at least a family of 4. However, I don’t know how many kids are going to take a liking to you spicing up their potatoes. This may be more of an “adults only” dish so the recipe feeds 2-3 people. There are only 2 of us in my household (plus one fur baby) so I usually make our dinners in small batches anyways. Maybe some of you can appreciate and relate to that? The recipe can be very easily doubled or tripled to accomodate a larger group.

How to Make Wasabi Mashed Potatoes
What the heck is Wasabi?

If you ever had it, you would remember it, trust me! It is a Japanese root plant with a hot, horseradish-like flavor. However, the hotness is not like what you taste with a jalapeno pepper, it is much more like the Asian hot mustard that you find in Chinese restaurants. It stimulates the nasal passages more than the tongue. Trust me, it can make your eyes water along with making your nose wiggle.

A touch of Wasabi is a delicious surprise and gives zest to traditional dishes like mashed potatoes. Just make sure that you don’t put in too much! Here is my favorite recipe that uses wasabi:

Ingredients:

  • 6 medium potatoes, peeled and sliced thin
  • 1 cup fat free chicken broth
  • 2 tablespoons real butter
  • 2 tablespoons minced onion
  • 1 tablespoon Wasabi powder (more or less to taste)
  • 1 teaspoon minced chives
  • salt and pepper to taste

Directions:

  1. Boil potatoes in salted water for 20 minutes or till tender
  2. Drain and set aside to dry out a bit
  3. In a small bowl, mix the Wasabi seasoning and 1 tablespoon of water and set aside
  4. Heat chicken broth, onion and butter in a saucepan over low heat for 2 minutes
  5. Add potatoes and simmer until potatoes are hot Remove from heat and mash with a hand masher
  6. Add Wasabi mixture and salt and pepper to taste, and stir thoroughly

One of my favorite things to serve these potatoes with are grilled pork chops. They are also excellent with barbecued ribs or chicken and a nice green salad.

I would also like to share with you my favorite recipe for gravy to go with these mashed potatoes. It is made with sour cream, and I think the creaminess of this gravy goes perfectly with the spiciness of wasabi mashed potatoes.

Sour Cream Gravy

Ingredients:

  • 3 tablespoons cold butter
  • 1 tablespoon of minced onion
  • 1 clove garlic, minced
  • 4 tablespoons flour
  • 1 1/2 cups fat free chicken broth
  • 8 ounces sour cream
  • salt and pepper, to taste

Directions:

  1. Melt the butter in a sauce pan over low heat
  2. Add the onions and garlic and stir until translucent, about 2 minutes
  3. Stir in the flour a little at a time until well combined
  4. Add chicken broth and continue stirring until thickened
  5. Stir in the sour cream and keep stirring until hot
  6. DO NOT BOIL.
  7. Remove from heat and taste, salt and pepper, if desired

I think you will find this gravy surprisingly delicious, especially with these potatoes. It also goes great with regular mashed potatoes and fried chicken.

4 Comments

Sounds like a delicious blend.

I really like these two together, and so does my family! You just have to be very careful not to get too much wasabi! You may want to start out with half a tablespoon the first time you make it. 🙂

You always give us the most unusual recipes, but like this one, Wasabi Mashed Potatoes, I can’t wait to try it. Thanks for sharing.

Well, thank you! I hope you enjoy it as much as we do, it is usually delicious!

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Wasabi is the bright, pale-green spicy condiment traditionally served alongside sushi. Made from Japanese horseradish, wasabi is usually served as a paste to flavor foods. Like horseradish, wasabi has a spicy, pungent flavor. Make wasabi paste from powdered wasabi mixed with water, or by grating fresh wasabi root.

Wasabi Types

Fresh wasabi paste comes only from the fresh root. Powdered wasabi is sometimes made from dried, powdered Japanese wasabi root. More often though, wasabi powder is only dyed-green, powdered horseradish.

Fresh Wasabi

Fresh wasabi root takes a long time to mature — around 2 years — and is highly perishable. Because of that, it is rarely available to home cooks outside of Japan. The root is knobby with a distinctive green color. Store fresh wasabi root in the refrigerator, wrapped in a damp paper towel. Peel off any darkened portions before using. Stored in the fridge and kept damp, the root will keep for 3 weeks.

Powdered Wasabi

Powdered wasabi made from wasabi root contains only Wasabia japonica. But, most wasabi powder or pre-made wasabi paste does not contain wasabi root because of the expense.

Making Wasabi Paste

Steps for making wasabi paste depend on whether you use fresh wasabi root or wasabi powder.

Fresh Wasabi

To make wasabi paste from fresh wasabi:

Peel the skin of the root with a vegetable peeler. Remove any knots or rootlets.

Grate the peeled root using a fine mesh grater or a dedicated wasabi grater. A wasabi grater, made from sharkskin or ceramic, has a rough surface as opposed to a series of holes, as are found on a standard grater.

Grate the root in a circular motion until there is enough paste. Serve the paste within 10 to 15 minutes of grating, as the flavor compounds quickly disperse from fresh wasabi root.

Powdered Wasabi

Combine powdered wasabi with cold water that is free of chemicals, such as chlorine or salts. Use, roughly, a 3-2 ratio of powder to water. A 1 1/2-teaspoon serving of wasabi powder needs approximately 1 teaspoon of cold water. The more water used, the thinner the texture of the paste. Let the paste rest 5 to 10 minutes before serving, either in the fridge or at room temperature.

Using Wasabi

In addition to serving alongside sushi and sashimi, use wasabi paste to season a range of foods. Serve the paste with steak or oysters in place of horseradish. A common use of the paste is to season potatoes, such as mashed potatoes. Wasabi paste is sometimes mixed with mayonnaise to make an aioli for fish or french fries. Substitute chilies in a recipe with wasabi paste, such as for seviche or in a salad dressing, to give a dish an Asian flair.

Wasabi Mashed Potatoes

From sanzoe 11 years ago

  • 20 minutes to make
  • Serves 4

A way to spice up your basic mashed potatoes. We serve these with seared tuna most often but great with other dishes.

  • wasabi
  • potato
  • spicy
  • hot
  • boil

Schedule your weekly meals and get auto-generated shopping lists.

Ingredients

  • 3 cups cooked mashes russet potatoesshopping list
  • 3 tablespoons wasabi powdershopping list
  • 1/4 cup heavy creamshopping list
  • 4 tablespoons buttershopping list
  • 1/2 teaspoon saltshopping list

How to make it

  • Combine the cream and wasabi powder and blend well.
  • Mix into the mashed potatoes
  • Add the butter and salt to taste.
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Reviews & Comments 4

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The Cook

The Rating

Reviewed by 7 people

these are truley delicious and I made similar. A very high 5 to you. I find I use wasabi powder in lots of stuff.

I wish I could give this recipe 10 forks. It was so good. I did not have wasabi powder, just the paste, so I added a tsp. in at a time till it tasted right. I probably added about 3 – 4 tsp. Delicious!!

What a great ideea – I am printing the recipe right now!

It’s no secret that mashed potatoes are a Thanksgiving staple, but with a holiday that’s so centered around food, it can be hard to find the time to really make the side dish shine. Luckily, it’s so easy to make mashed potatoes ahead of time and store them in the freezer. This recipe will make your turkey day a breeze and your potatoes will still taste delicious.

Whether you make the dish homemade or choose to use instant mashed potatoes, the addition of bacon and cheese will take these mashed potatoes from zero to hero.

To start, place the potatoes in a pot and add chicken stock and garlic. Fill it with warm water, add salt and bring the mixture to a boil. Once the potatoes are tender, drain the liquid and add heavy cream, butter, pepper and salt.

After mashing the potatoes, mix in the rest of your ingredients. You can add the bacon to the dish on the day of serving so it doesn’t get soggy.

These loaded mashed potatoes are ready in under an hour and can be stored in the freezer until the big day. This method is a great way to save time during turkey day. Instead of cooking on the day of, try out more of our Thanksgiving dishes you can make ahead and freeze.

Ingredients

3 pounds Yukon gold potatoes

4 cups chicken stock

3 cloves of garlic, sliced

1 cup heavy cream

1/4 teaspoon nutmeg

4 scallions, chopped

2 tablespoons sour cream

1 cup cheddar cheese, grated

4 tablespoons butter

4 tablespoons salt

4 trips of bacon, cooked and chopped

Directions

Place potatoes in a pot and add chicken stock and garlic. Fill the pot with warm (not hot) water until it just covers the potatoes. Add 3 tablespoons of salt and bring to a boil. Cook until potatoes are very tender, about 15 minutes.

Drain liquid from potatoes carefully, the steam will be very hot.

Add heavy cream, butter, pepper and more salt. Mash the potatoes.

Add sour cream, nutmeg, cheddar cheese, white parts of the scallions, bacon, 1 teaspoon salt and 1 teaspoon pepper. Mix gently to incorporate all ingredients. Garnish with the green parts of the scallions and serve.

How to Make Wasabi Mashed Potatoes

Make this the year of creamy (not gluey!) mashed potatoes at Sunday dinner.

Mashed potatoes are the all-time favorite food of frequent TODAY Food contributor Brandi Milloy. She’s made so many batches of mashed potatoes that she’s become a true master of the perpetually popular side dish. Here are Milloy’s top cooking tips for how to make mashed potatoes that are always perfectly creamy.

How to Make Wasabi Mashed Potatoes

The secret to whipping up the creamiest mashed potatoes

How to make the best mashed potatoes

1. Choose the right potato.

Select a type of potato that’s high in starch, like a tough-skinned russet, or one that’s waxy, like a thin-skinned yellow potato. A combination of two types of potatoes works well, too. Personally, I love using Yukon Gold potatoes, which have a buttery flavor and creamy consistency.

Classic Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Classic Mashed Potatoes

2. Boil the potatoes.

Peel the potatoes and cut them into uniform pieces. Just like pasta, potatoes should be boiled in salted water. Boil them until they’re soft and tender, but not dissolving and falling apart.

Carson’s Mom’s Cloud Nine Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Carson’s Mom’s Cloud Nine Mashed Potatoes

3. Drain the potatoes.

This is a step that many people don’t realize is so important. Getting rid of the extra liquid is vital because too much moisture can make the final mashed potatoes very gummy.

Easy Brown Butter Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Easy Brown Butter Mashed Potatoes

4. Place the drained potatoes back into the same pot.

The pot should still be warm. Time is of the essence, and the potatoes need to be hot when they are mashed up so they don’t become gummy.

Velvety Smooth Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Velvety Smooth Mashed Potatoes

5. Add room temperature dairy.

To get a uniformly creamy consistency, it’s imperative to use a combination of butter with another dairy product like milk, cream or cream cheese (which is my secret add-in). The temperature of the add-ins matters, too. It is easier for the potatoes to absorb room temperature dairy than cold dairy products.

Cheesy Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Cheesy Mashed Potatoes

6. Use a handheld masher to mash the potatoes.

Keep mashing the potatoes until they are nice and whipped, then add salt and pepper. The potatoes can also be mashed with an immersion blender or a potato ricer. Never use a food processor or blender, as those larger types of kitchen equipment would over mash the potatoes and make them gummy and gluey.

Martina McBride’s Classic Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Martina McBride’s Classic Mashed Potatoes

7. Don’t overwork the potatoes.

If the potatoes still turn out gluey, simply turn them into an easy gratin. Spread the gluey mashed potatoes onto a baking sheet. Top them with butter, cheese and chopped up pieces of cooked bacon. Bake the potatoes until the butter is melted and the cheese is bubbling.

November 21, 2013

The last of the series for what we made over the weekend! Fear not, because we have a couple more meals planned. I set up a Google doc and everything. :O So far, we have plans to make gluten-free fig & goat cheese pizza, a spinach cranberry salad, gluten-free cornbread (my friend is on an elimination diet), some kind of unique chili, and pear cranberry ginger snap crumble. :D!

Recipe adapted from here!

Wasabi Mashed Potatoes

How to Make Wasabi Mashed Potatoes

Ingredients:
-1 lb Yukon Gold potatoes, peeled + cut into chunks
-3 tbsp butter
-3/4 cup soy milk
-1 1/2 tsp wasabi paste (or more to taste)
-sea salt
-freshly ground black pepper

Instructions:
1) Place potatoes in a large pot + cover with cold water. Add a little salt + bring them to a boil over high heat. Reduce heat to medium + simmer until potatoes are tender (15-20 min).
2) Drain, then return to pan for 1-2 minutes to dry any retained moisture.
3) While potatoes cook, heat the butter + milk in a microwave until butter melts. Whisk in wasabi paste.
4) Add butter mixture to potatoes and mash with a potato masher to desired consistency. Add salt, pepper, wasabi paste to taste.

How to Make Wasabi Mashed Potatoes

Monika did a fishtail braid on me! I need to learn how to do something other than a low ponytail, so I may start with this.

How to Make Wasabi Mashed Potatoes

The Spruce / Diana Chistruga

  • Total: 35 mins
  • Prep: 5 mins
  • Cook: 30 mins
  • Servings: 4 to 6 servings

When fluffiness is a goal for mashed potatoes, a ricer is THE way to get there. A ricer is basically a larger version of a garlic press with holes in it that forces food into tiny pieces about the width of rice. These little pieces are then more able to absorb ingredients like cream, butter, and other flavors such as garlic, wasabi, or rosemary, making your fluffy mashed potatoes an endless possibility for culinary exploration.

The astonishing part is that you don’t even have to peel the potatoes. You know how in some movies about boot camps, people have to peel potatoes as punishment? That’s because peeling potatoes is not a fun pastime. But by using a ricer, all you have to do is halve the cooked potatoes and the ricer itself pushes the tender potato through the holes, leaving tough skin behind. And that is just one of the things that makes this recipe easy!

A few other easy-to-manage factors that lead to fluffy mashed potatoes are to choose floury russet potatoes, boil them in their skins until they’re tender, add them to enough hot, well-seasoned butter and milk or cream, and then really gently fold in the riced potatoes. Don’t mix it like a fiend, though, because that will make the starches gluey, and glue is the enemy of fluffiness.

These are so easy that you can make them on a busy weeknight, but they are so good that they are worthy of a spot at your Thanksgiving table. Watch the video below and you’ll master this method in no time.

Friday, 22nd September, 2017 By Wasabi Maestro

This is the simplest and easiest way to give your meal a lift in the flavour stakes and move it from the normal to the extraordinary realm.

We have found this particularly effective when having a rich meal at Thanksgiving and Christmas. Also adding wasabi to the gravy helps as well. There is a recipe here for Wasabi Gravy. 🙂

How to Make Wasabi Mashed Potatoes

A typical turkey dinner with all the fixings. Plenty of space for Wasabi Mashed Potatoes and Wasabi Gravy.

There are lots of Wasabi Mashed Potato recipes out there. The problem is that most of them use the coloured horseradish stuff either as a paste from a tube or powder from tins. This recipe uses Namida® 100% Pure Wasabi Powder and the flavour of the side dish is outstanding. Enjoy.

Introduction

Wasabi mashed potato is an easy recipe to make that will add a different flavour and colour to your meals. You need to understand how true Wasabia japonica performs to get the best out of the dish.

Serving size

This recipe will provide sufficient Wasabi Mashed Potatoes for approximately 6 side servings.

The recipe quantities can be increased or decreased to suit the number you are cooking for.

Ingredients

3 pounds (1.4Kgs) Potatoes for boiling. The best potatoes to buy are new Russet potatoes.

The potatoes should have a nice shape (makes it easier to peel them), be smooth to the touch and undamaged (no bruises, cuts, etc). New potatoes are preferred as they have thinner skin and are firmer.

Do not buy potatoes that have sprouted or have a green tint to the skin. Store the potatoes in a cool, very dark place (not the refrigerator) to avoid getting a green colouring to the skin. If this occurs peel the green off – the rest of the potato will be OK.

  • 1 teaspoon Salt
  • 1 Tablespoon Namida® 100% Pure Wasabi Powder
  • 1 Tablespoons of butter
  • 1 teaspoon lemon juice
  • 1/3 cup of warm milk
  • Chopped chives or parsley as garnish

Method

  1. Peel the potatoes and cut into equal sized pieces.
  2. Put potatoes to a saucepan of cold water. Ensure that the water is at least 2 inches (50mm) above the top of the potatoes. Add a teaspoon of salt to the water.
  3. Bring the water to the boil. Cover saucepan, turn down the heat and boil gently until the potatoes are fork tender – takes about 25 to 30 minutes. [Overcooking will make the potatoes disintegrate into a mush and become quite sticky.]
  4. Remove from heat and drain. Cover the saucepan with a double thickness of paper towels and replace the lid. [This absorbs the steam and the potatoes will be dry and fluffy.]
  5. Leave for a few minutes for the potatoes to dry.
  6. While the potatoes are cooking make up the Namida® Wasabi Paste. This is done by mixing 1 Tablespoon of Namida® 100% Pure Wasabi Powder with a small amount of COLD water. Mix to a stiff paste and set aside. [See note and video.]
  7. Mash the potatoes quickly in the saucepan with an old-fashioned potato-masher or use a potato ricer, this will keep the potato mix hot. We don’t recommend using an electric mixer as it is easy to over-mix and turn the mashed potatoes into a gluey mess.
  8. Add the warm butter to the potatoes and mix together.
  9. Add warm milk to the mix a bit at a time and thoroughly beat together until the mixture is smooth and fluffy.
  10. Mix the Namida® 100% Pure Wasabi Paste into the mixture quickly so that the mixture becomes an even green colour.
  11. Serve immediately with chopped chives or parsley as a garnish.

The secret to wonderful mashed potato is not to let the potato mixture cool down or get cold.

If the mixture does get too cold then warm it up over a very low heat, but this needs to be done before you add the Namida® 100% Pure Wasabi Paste. Heating the paste will drive off the Wasabia japonica volatiles and reduce the flavour profile of the mashed potato.

Note: The longer you leave the Namida® 100% Pure Wasabi paste the stronger the flavour will become. This is true up to about 15 minutes , after that the flavour starts reducing. To retain the flavour at the strength you want, wait until the flavour develops to the right point, add a teaspoon of lemon juice and stir into the paste, cover with food wrap and put into the refrigerator until needed. After a couple of hours throw it away and start again.

Here is a video which shows you how to make the best Wasabi paste you have ever tasted. 🙂

Rating

Yield

Equipment

Ingredients

1 head cauliflower, coarsely chopped
¼ cup pine nuts
2 tablespoon olive oil
1 tablespoon natural wasabi powder
1 teaspoon salt

Recipe Directions

mix the wasabi powder with 1-2 tbsp of water in a bowl and let stand while you finish the remaining steps. every wasabi is different so test the stregth before you dump it all in.

place cauliflower, pine nuts, salt and olive oil in a food processor and process for about 5 minutes, scraping the sides often, until you have a creamy texture resembling mashed potatoes. add in wasabi and water mixture and process again to mix.

this can be placed in the dehydrator to warm for a couple of hours if you have time. i usually eat it cold or warm very gently in a pot.

Lalala’s Thoughts

How to Make Wasabi Mashed Potatoes

A raw take on my favourite non-raw side dish. i’m having a stressful evening and needed something comforting so i figured i would try it out. it came out fairly well and was super quick! i know wasabi isn’t raw, but it’s like most spices to me in that i will eat the natural, organic version. if you don’t eat wasabi, this would taste great with lots of garlic in it too!

Print This Recipe (PDF)

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From: Celebrating the Seasons by John Littlewood
If you enjoy sushi, you’ll like these “mashers,” infused with just enough wasabi to clear the head.

Serves 6 to 8
Makes about 8 cups

Ingredients

• 8 large russet potatoes, peeled and cut into 1/2-inch chunks (about 3 pounds)
• 3 tablespoons wasabi powder
• 3 tablespoons water
• 1/4 pound (1 stick) unsalted butter
• 1 tablespoon rice wine vinegar
• 1 cup plain yogurt
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper

1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large pot. Add potatoes and bring to a boil. Reduce heat and simmer 6 to 10 minutes, until potatoes start to fall apart.

2. While potatoes are boiling, make wasabe paste: mix wasabi powder and 3 tablespoons water until smooth, then set aside.

3. Drain potatoes well in colander, then place in a large mixing bowl. Add butter, vinegar, yogurt, kosher salt, pepper, and wasabe paste. Mash all together with potato masher, or whip with an electric mixer.

Notes:
• Potatoes can be whipped in a stand mixer. This results in the smoothest potatoes. Potatoes
should be very hot, and whipped just until smooth. If overwhipped, they become “gluey,”
due to their high starch content.

• Other types of potatoes can be used, such as Yukon Golds, red or “new” potatoes, and even
purple potatoes.

There are few things more comforting than a giant bowl of mashed potatoes. It is decadent and indulgent, delicious all on its own or as a side. But what if you wanted to make mashed potatoes with a difference?

You might think that there’s only one way to make mashed potatoes, but that’s not the case. If you have a bit of extra time over a weekend, there is a rustic mashed potato recipe that’s a bit different to what you’re used to. The way this version of mashed potatoes is prepared gives a completely different texture and taste to the dish – and it can even be served as a meal all on its own.

Rustic mashed potatoes: What to do

For about four portions, take six large potatoes and give them a scrub. Do not peel or remove the skins completely.

Dry the potatoes and place on a baking tray. Poke a few holes in the potatoes with a fork. Coat the potatoes in a bit of olive oil and season with salt and pepper. Bake the potatoes in an oven preheated to 220 degrees Celsius.

Keep an eye on the potatoes, testing for doneness with a knife every 30 minutes. Turn them over if you notice one side is cooking faster than the other. It will take around an hour and 15 minutes for the potatoes to be cooked all over. You know the potatoes are cooked once a knife glides through easily.

Once cooked, you can prepare your rustic mashed potatoes in one of two ways. If you don’t mind the skins, you can simply leave them on while crushing with a masher. If you don’t like the skins, leave the potatoes to cool to the touch. You should be able to handle the potatoes without getting burnt. Cut the potatoes in half and scrape out the inside into a large mixing bowl before mashing.

In a pot, melt 150 grams of butter and add 100ml of milk on a low heat. Keep the heat low – you do not want anything to simmer or boil. Once melted and combined, start gently adding the mix to your potatoes. Keep adding and mixing. If the mix is too firm, add a bit more milk.

Once you have a rustic texture, you can serve with a blob of butter and more salt and pepper to taste.

If you want to make your mashed potatoes go further, add some chopped spinach through the mashed potatoes while still hot. You can also add fresh or dried herbs, chopped garlic or a bit of nutmeg.

Spring onions or leeks – gently melted in some butter before adding in – also work really well.

Adding some grated cheese – cheddar or gruyere works best – will also take your mashed potatoes to the next level and goes really well with the spinach mix.

Finally, you can finish your mashed potatoes by returning it to the tray and baking it in the oven (or under the grill) until the top goes brown and crispy.

Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.

How to Make Wasabi Mashed Potatoes

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.

*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.

Servings Serves 8 to 10

Amount Per Serving Calories 143 Calories from Fat 47 % Daily Value * Total Fat 7.5 g 12 %

Saturated Fat 4.7 g 24 % Cholesterol 27 mg 9 % Sodium 135 mg 6 % Total Carbohydrate 17 g 6 %

Dietary Fiber 1.2 g 5 % Protein 2.5 g 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This post may contain affiliate links. Please see my full disclosure policy for details.

Published on Sep 18, 2019 by Kelly 2 Comments

31 Simple Ways to Add Flavor to Mashed Potatoes will give you some ideas on jazzing up your mashed potato recipe with some fun add-ins.

“Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin, cold slice of butter to every forkful.” – Nora Ephron

I’m a member of a frugal living group, and the question was asked, “How do I add more flavor to plain mashed potatoes?”

It turns out lots of people had an opinion on the best way to make mashed potatoes, and I thought their answers were brilliant.

Who knew there were so many different ways of making mashed potatoes?

Since you like comfort food, I’m guessing you like all things cozy living. I created a Facebook group called Creating a Cozy Life with over 6,000 like-minded souls.

It’s a group where we share recipes, pictures of things that leave you in awe, and ideas on how to make your life just a little bit more snug. Join here to be part of the virtual cozy cabin.

How to Make Wasabi Mashed Potatoes

Here are the 31 Simple Ways to Add Flavor to Mashed Potatoes:

1) Add dry onion soup mix to your mashed potatoes for a unique twist on standard fare.

2) One of the top answers for flavoring mashed potatoes was to add some cream cheese. It adds richness and a creamy texture.

You could also use flavored cream cheese to take it up even another notch.

Some different flavors of cream cheese you can add to mashed potatoes are chive cream cheese, vegetable cream cheese, smoked salmon cream cheese, jalapeño cream cheese, and garlic and herb cream cheese.

3) There were a lot of fans of making loaded mashed potatoes. Adding sour cream, cheddar cheese, green onions, and crumbled bacon for a yummy alternative.

4) To get some extra vegetables in, some group members add sautéed vegetables to mashed potatoes. You could also roast some vegetables instead.

5) Something I never heard of was group members swapping out milk for Duke’s mayonnaise. They said once you tried it, you would never go back to regular mashed potatoes.

6) One innovative person added creamed corn, fried onions, and black pepper to her mashed potatoes. She said it was the ultimate comfort food.

7) How about adding a can of Cream of Mushroom soup to mashed potatoes? That sounded interesting.

8) Adding some salsa to mashed potatoes sounded pretty good. I pretty much eat salsa with everything anyway, so why not mashed potatoes.

9) One member like to mix sweet potatoes with her russet potatoes a twist on regular mashed potatoes.

10) Adding sliced mushrooms and garlic to olive oil and sautéing to a golden brown made the perfect addition to give your mashed potatoes an elevated taste.

11) A packet of dry ranch dressing would give the mashed potatoes a flavorful kick.

12) One person substituted buttermilk for milk and added garlic and parmesan cheese. That sounded delicious!

13) The Dutch have a mashed potato dish where they add cooked apple, nutmeg, and top with bacon for a favorite side.

14) Instead of boiling potatoes in water, how about cooking them in chicken stock?

15) You could also add some pesto sauce to add a touch of summer to your favorite mashed potato recipe.

16) Several people also mentioned adding Wasabi powder to mashed potatoes. Talk about spicing things up!

17) One group member from Texas liked to add barbecue sauce and fried onions to his mashed potatoes.

18) A southern member added cooked corn and gravy to her mashed potatoes. She described it as the perfect comfort food.

19) Adding some cream cheese and Caesar dressing made one group member’s mashed potatoes perfect, according to her taste buds.

20) How about adding some caramelized onions to your mashed potatoes?

21) A chunk of Boursin or herbed goat cheese would also add a fun flavor to mashed potatoes.

22) Pickle lovers will love this idea – adding some pickle juice to your next batch of mashed potatoes. (I’m not so sure about this one!)

23) Adding French onion dip to mashed potatoes might be interesting.

24) I was surprised how many people mentioned adding horseradish to mashed potatoes as their favorite way of spicing things up.

25) A dollop of whole-grain mustard to mashed potatoes will give them additional flavor.

26) Roasting some garlic cloves and adding those to mashed potatoes will help keep vampires away.

27) Seasoning salt, cayenne pepper, and smoked paprika were just some of the seasonings mentioned to add flavor to mashed potatoes.

28) I like to add different types of cheeses to mashed potatoes for a variety of flavors. Blue cheese, Monterey Jack cheese, Swiss cheese, Smoked Gouda, and Asiago cheese are just some different ideas.

29) How about adding some sun-dried tomatoes to your mashed potatoes?

30) You can add olive oil and fresh herbs to mashed potatoes for a rustic taste. Herbs such as parsley, oregano, sage, or thyme are just some of the herbs you can add.

31) Finally, you can add your favorite hot sauce to your mashed potatoes for a flavorful addition.

We’ve reached the end of 31 Simple Ways to Add Flavor to Mashed Potatoes.

Has the variety of flavor combinations got your imagination going to add pizazz to your mashed potatoes?

Let me know in the comments below what your favorite way is to eat mashed potatoes or if you tried any of the ideas and how you liked them.

Because nobody likes runny mashed potatoes.

Never fret over a batch of “ruined” mashed potatoes again. Here’s everything you need to know about thickening runny potatoes:

Why Are My Mashed Potatoes Runny?

How to Make Wasabi Mashed Potatoes

Cooking dinner shouldn’t be complicated

There are quite a few reasons your mashed potatoes are watery. If you’re staring down at a bowl of white liquid and wondering what went wrong, ask yourself these questions:

  • Did I use soggy potatoes? It’s essential to drain and dry your potatoes well after you’ve cooked them in water. If you don’t, all that excess moisture will have nowhere to go once you start mashing.
  • Did I use just one kind of potato?Waxy (Yukon gold) and starchy (Russet) spuds both play important roles in making the perfect mashed potatoes. Use them together instead of relying on just one variety.
  • Did I use too much liquid? This is an obvious issue. Make sure to read your recipe well and use the proper ratio of milk or cream to potatoes.

No matter how they happened, there are a few simple ways to fix your runny potatoes:

1. Add a Thickening Agent

This is the most common, and perhaps the simplest way, to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

For what it’s worth, we recommend sticking with cornstarch—it has twice the thickening power of flour and it’s safe for gluten-free diets.

Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

2. Use Heat to Your Advantage

You can also thicken your mashed potatoes by continuing to cook them on the stove. Heat draws the excess moisture out of runny potatoes, leaving you with a denser finished product.

This is a risky move, though, as overdone mashed potatoes are gummy and unpleasant. Make sure to keep a close eye on them if this is the method you choose.

As they cook, stir every so often so they don’t stick to the bottom of the pot. But don’t stir too much! Overworking is another way to ruin the potatoes’ texture.

If your stove is full, you can use the oven to accomplish the same thing. Just place the potatoes in an uncovered, oven-safe casserole dish and heat them for about 10 minutes at 325 degrees.

How to Make Wasabi Mashed Potatoes

whether you are preparing for Thanksgiving, taking a meal to a friend, getting ready for a potluck, or simply putting dinner on the table for your family, look no further to find the ultimate guide on how to make mashed potatoes. We’ll make sure we cover the basics, as well as some tips and tricks to make it the best.

Mashed potatoes are the ultimate comfort food. For many people, they bring up memories of family dinners and holiday celebrations. Mashed potatoes are the easy and creamy way to serve a spud. We want everyone to enjoy this delightful side dish at your next family dinner.

Choosing the Right Ingredients for the Perfect Mashed Potatoes

As with any culinary venture, ingredients can make or break a dish. To make the perfect mashed potatoes, you need to make sure you have the right stuff. Let’s look at the basic items which are the foundation for making a tasty bowl of mashed potatoes.

The Potatoes

To really know how to make mashed potatoes, first, you need to know which potatoes are best for the job. As a rule of thumb, the most starchy potatoes will produce the creamy and smooth mashed potatoes everyone loves. Potatoes with a higher starch content include Yukon Golds or Russets.

If you end up with potatoes that are more “waxy,” you’ll find yourself putting more effort into the mashing, and you may end up with a pasty substance by the time you are done. Red potatoes can often be the culprits of the dreadful potato paste.

Butter

To understand how to make mashed potatoes, you must know that butter is a key ingredient. The butter gives it a rich flavor and highlights the natural beauty of the potato.

Mashed Potatoes are just not the same without real butter, but if you are watching calories or have food allergies which may prevent you from using butter, a good substitute is olive oil. It won’t have the same amount of flavor this way, but it can still be good.

Milk/Cream

How to Make Wasabi Mashed Potatoes

Something has to help those potatoes become the soft and creamy substance we know as mashed potatoes. Milk is the answer. The reality is that the milk is what makes the creamy state in which the potatoes almost melt in your mouth.

Using whole milk or heavy cream will make your potatoes have a richer flavor and a fluffier texture. However, an excellent way to reduce caloric intake without sacrificing on taste is to use skim milk.

Mashed potatoes can be very bland without a little salt. The experts who are the best at knowing how to make mashed potatoes recommend adding salt to the boiling water while the potatoes cook and then adding a pinch more of salt to the pot as you mash the potatoes.

Salt adds flavor and helps to bring out the natural goodness of the potatoes. However, you should be careful! Too much salt can quickly ruin a tasty side dish of potatoes.

Spices

Pepper, garlic, herbs, Dijon mustard, and chives are all things that can be added to the pot to make it better. After we cover the basics of how to make mashed potatoes, we’ll talk about some variations which may make everyone in your family smile.

How to Make Wasabi Mashed Potatoes

Mmm. mashed cauliflower. Fauxtatoes. Mashediflower. Cauli-mash. Monster mash?

Creamy mashed cauliflower is one of the easiest paleo side dishes of all time. There are a few tricks to getting the consistency right though—or you’ll end up with a soupy wet slop. In all fairness, you can turn that glop into actual soup, but you came for the mash and you shall get it.

Oh, and before we start. this recipe will be even quicker if you subbing two gently sautéed cloves of garlic for the whole bulb of roasted garlic, but I just love the flavor that roasted garlic adds. It’s worth the extra effort if you have time. If not, it’ll still be great.

gluten-free, paleo and whole30-approved (2-3 servings)

Ingredients

1 head of cauliflower, cut into florets

1 head of garlic, roasted (or substitute 1-2 cloves of garlic, sautéed lightly for a couple of minutes)

1/4 cup of chicken stock (add more or less depending on the consistency you like)

1 T of olive oil (plus a drizzle on the garlic)

optional: a drizzle of coconut milk, chives, fresh herbs, spices, horseradish, bacon, etc.

Instructions

If you are prepping roasted garlic: Cut the top off the whole head of garlic, drizzle olive oil on it, replace the top and wrap in foil. Roast the garlic at 400 degrees for 25-30 minutes. Squeeze out the roasted cloves into your food processor.

If you are just sautéing garlic, get that ready instead.

Steam cauliflower for about 6-10 minutes on the stove, taking care not to overcook it. Overcooked cauliflower will mean soup.

Drain and dry the cauliflower carefully on a towel.

Add the hot cauliflower, salt and pepper to the food processor and start pureeing in spurts, checking to make sure you’re not overdoing it.

Slowly add the chicken stock and olive oil to the processor until you get your desired consistency (you might not need all of the stock). The cauliflower should be smooth, but still fluffy and standing up at least 70% the way mashed potatoes do. If you over-process it, it’ll get kinda sticky and starchy just like gluey, over-mashed potatoes. (It’ll still taste fine, don’t worry.)

Stir in any additions you might be considering like coconut milk, fresh herbs, spices, etc.

How to Make Wasabi Mashed Potatoes

Ingredients (4 servings)

Medium Potatoes 4
Butter 3 Tbsp
Bacon, cooked and chopped 4
Whipped cream 3 Tbsp
Lemon zest 1 Tbsp
Fresh parsley, finely chopped 2 Tbsp
S&B Wasabi Sauce 3 Tbsp

Directions

  1. Cook potatoes in boiling salted water until tender. Drain and roughly crush the potatoes.
  2. Add butter, whipped cream, lemon zest and bacon. Mix well.
  3. Add S&B Wasabi Sauce and parsley.
  4. Season to taste and serve with your favorite main dishes.

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How to Make Wasabi Mashed Potatoes

Fluffy and buttery vegan mashed potatoes seasoned with garlic, onion, salt and pepper. This is an easy recipe that can be finished in less than 30 minutes, including prep time!

How to Make Wasabi Mashed Potatoes

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What is your favorite version of potatoes? Fries, baked potato, chips, or mashed? For me, it’s a close tie between fries and mashed potatoes. I like fries with a veggie burger, but vegan mashed potatoes and gravy is a must for special occasion dinners!

They have to be good mashed potatoes, though. No gluey chewy bland potatoes, thanks.

These mashed potatoes are so fluffy, flavorful, and buttery – but totally vegan, of course!

How to Make Wasabi Mashed Potatoes

How to Make

Making vegan mashed potatoes is not much different than the traditional recipe, aside from using non-dairy milk and vegan butter.

First, start with peeling some medium-sized Yukon gold potatoes. You could use another type of potato, but I have found that gold potatoes produce the fluffiest, but still creamy, mashed potatoes. Then, quarter the potatoes. The recipe calls for medium potatoes which are about 2-3 inches in diameter. If you have to use a couple of larger potatoes, just cut them to relatively the same size.

Put the potatoes in a large pot, then cover with water. Bring to a boil on the stove until the potatoes are soft and tender. Drain well and return to the pot. Mash using a potato masher.

How to Make Wasabi Mashed Potatoes

In the meantime, the magic happens. In a small saucepan, add some plain non-dairy milk, garlic powder, onion powder, and vegan butter. Heat until the vegan butter has melted, then let the mixture simmer for a couple minutes. This will allow some of the liquid to evaporate, creating a thicker (a.k.a. more creamy) sauce.

Add the sauce to the potatoes and stir until incorporated. Season with salt and pepper as desired. Serve warm! Add more butter on top or make some vegan gravy.

How to Make Wasabi Mashed Potatoes

Can I make mashed potatoes ahead of time?

Yes! If you want to make life simpler, especially if you’re prepping for a big meal like Thanksgiving, you can make these the day before and reheat when ready.

To reheat in the oven, place the mashed potatoes in a casserole dish and add few pats of butter on the top to keep them moist. Cover the dish with foil. Bake at 350 degrees Fahrenheit for 20-30 minutes or until the potatoes are warmed through. Time will vary depending on the amount of potatoes and size of the casserole dish. Just keep an eye on them!

If they do come out a little dry, mix in some warm vegan milk to bring back moisture.

How long will leftovers last in the fridge?

Leftovers?! What leftovers?! If you happen to make a big batch and have some leftovers, store them in a container for up to 3-4 days in the fridge. Heat them up in the microwave, or use the oven heating method outlined above.

Can I make these in the Instant Pot?

This is a great option if you want to save some space on the stove or don’t like having a big pot of boiling water going. Here is the recipe for the best vegan Instant Pot mashed potatoes!

How to Make Wasabi Mashed Potatoes

⭐ Did you make this recipe? Please leave a comment and a star review below. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation!