Description
Wasabi Mashed Potatoes are a bold and flavorful twist on traditional mashed potatoes. Infused with the spicy kick of wasabi, these creamy potatoes offer the perfect balance of heat and smoothness. This easy-to-make side dish is perfect for adding a little extra zing to your meals and pairs wonderfully with meats, seafood, or even as a standalone dish. A must-try for spice lovers!
Ingredients
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2 lbs (900g) Yukon Gold or Russet potatoes (peeled and cut into chunks)
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1/2 cup (120ml) whole milk or heavy cream
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3 tablespoons butter
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1 1/2 teaspoons wasabi paste (adjust to taste depending on your preferred spice level)
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Salt, to taste
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Freshly ground black pepper, to taste
- 2–3 tablespoons chopped chives (optional, for garnish)
Instructions
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Prepare the Potatoes:
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Place the peeled and cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes, until fork-tender.
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Drain and Dry:
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Drain the potatoes well and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
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Mash the Potatoes:
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Mash the potatoes to your desired consistency using a potato masher, ricer, or fork. For extra creaminess, use a hand or stand mixer.
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Add Butter and Milk:
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While still hot, add the butter and stir until melted. Gradually add milk or heavy cream, stirring until you reach your desired texture.
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Add Wasabi:
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Stir in the wasabi paste, starting with 1 1/2 teaspoons. Taste and adjust as necessary to suit your spice preference.
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Season to Taste:
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Add salt and freshly ground black pepper to taste. Mix well until the potatoes are smooth, creamy, and perfectly seasoned.
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Serve:
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Transfer to a serving dish and garnish with freshly chopped chives, if desired. Serve warm.
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Notes
Spicy Kick: Add extra wasabi paste or a splash of hot sauce for a stronger heat.Cheesy Wasabi Mashed Potatoes: Add grated Parmesan, cheddar, or Gruyère cheese for a cheesy twist.Vegan Version: Use dairy-free butter and coconut or almond milk for a plant-based option.Herb Infusion: Add fresh herbs like parsley, thyme, or rosemary for extra flavor.Storage: Store leftovers in an airtight container in the fridge for up to 3 days.Reheating: Reheat with a little more milk or butter to restore creaminess.
