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Wasabi Mashed Potatoes

Wasabi Mashed Potatoes

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Heather

Heather

These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 81.5g
  • 26%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
  3. While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
  4. Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
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Reviews

schmerna
43

schmerna

3/3/2005

Awesome potatoes. I made some changes. I stirred together 1tablespoon wasabi paste with 1/2c sour cream, for 3 lbs of potatoes. I omitted the oil and butter.

Always Cooking Up Something
18

Always Cooking Up Something

11/14/2007

Great combination of flavors!

MOLLE888
18

MOLLE888

11/14/2006

YUM. I love mashed potatoes, and I love wasabi. I made the recipe with chopped garlic rather than roasted, and I added extra (and lots of it) wasabi paste. This was perfect with Firecracker Salmon and Japanese Zucchini from this site.

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