Wasabi Mashed Potatoes
A Little Spice To Snazz Up Your Dinner
Wasabi Mashed Potatoes are creamy with just the right amount of wasabi for a flavor explosion in your mouth. These potatoes are the perfect pairing for beef roasts, steaks, and a pork dish with Asian flair.
Recently I made an Asian Inspired Pork Rack Roast that these Wasabi Mashed Potatoes would be a perfect side dish for. These potatoes would also be great with a Beef Tenderloin or a Perfect Rib Roast.
Easy to make with simple and accessible ingredients.
What Is Wasabi?
Wasabi is basically a Japanese Horseradish. It has some earthy heat to it.
The heat can come a few seconds after you have the wasabi in your mouth. You need to give this time for the flavor to “bloom” before you decide to add more of the wasabi paste.
The brand of wasabi paste that I use is called Sunbird Wasabi Paste and I get mine locally at our grocery store chain called Jewel Osco. I know that it is available at a lot of grocery stores and on Amazon.
You can find it in the Asian Food Aisle in the grocery store.
A Flavor Explosion
While your potatoes boil you are going to make the butter and milk mixture. You can taste this as it warms and adjust the seasonings as you go before you add it to the potatoes.
Remember that the salt takes time to dissolve so don’t make the mistake of over salting. You also should add the wasabi a little at a time.
The flavors pop as they sit.
Less Water = Better Potatoes
After you boil and drain your potatoes, you want to make sure to add them quickly back to the hot pot that you boiled them in. This will help evaporate even more water.
This will make sure you have the creamiest potatoes ever that are like silk. If you want a complete tutorial, you can read my post and recipe card for the Creamiest Mashed Potatoes.
Sour Cream
The sour cream added in the final step of this recipe is necessary for helping temper the sharp flavor of the wasabi. This will add a smooth creaminess to the flavor profiles of this dish.
It also helps make the potatoes even silkier. I like to make sure to use a full fat sour cream so that the finished product is not too sour.
Wasabi Mashed Potatoes Recipe
Looking for an extra kick to take your taters to the next level? These Wasabi Mashed Potatoes have just the right pop.
Ingredients
- 6 medium sized russet potatoes (approximately 6 cups peeled and cut for boiling)
- 8 tablespoons of salted butter
- 2 tablespoons of soy sauce (or to taste)
- 1 tablespoon of Japanese Wasabi Horseradish (pictured in post) *you may want to add a little at a time and can taste and add more
- *you will want to use Wasabi Paste, not Wasabi sauce
- 1 to 2 tablespoons of dried chives
- 2 teaspoons of white pepper (or to taste)
- 1 teaspoon of black pepper
- 1/4 to 1/2 cup of whole milk
- 1 heaping tablespoon of sour cream
- Salt to taste
Instructions
- Peel and cut your potatoes into large, even chunks, add to a large pot, fill with water and a couple of pinches of salt and bring to a boil. Boil until fork tender.
- While the potatoes boil, in a small saucepan, add your butter, soy sauce, wasabi paste, white pepper, black pepper and 1 tablespoon of the dried chives. Let this melt, then add a 1/4 cup of whole milk and let this warm. Do not bring to a boil. Start with a quarter cup, you may need to add another 1/4 cup when mashing, so warm some extra in case. Taste the butter mixture and adjust the wasabi and peppers if needed.
- When the potatoes are fork tender, drain and then add the potatoes back to the hot pan you boiled them in. This helps evaporate out the rest of the water.
- Add in your warm butter and milk mixture and begin to mash with a potato masher or hand mixer. Taste and see if they need salt. Add salt a little at a time and mash, as it takes the salt some time to dissolve. Potatoes need a lot of salt for flavor. You may also need to add a little more of the extra 1/4 cup of warm milk. Be mindful of the wetness of the potatoes, as you will also be adding sour cream. You may also feel the need to add a little more of the squeeze of wasabi.
- When you have your potatoes mashed and whipped up and creamy, add the sour cream and whip or mash into the potatoes.
- Add to a serving bowl and top with the remaining dried chives.