Wasabi-Chive Mashed Potatoes
This creamy and flavorful mashed potato recipe is a delightful twist on the classic side dish. The addition of wasabi gives these potatoes a unique and exciting kick, while the creamy texture and hint of chives elevate the dish to a whole new level. Perfect for serving alongside your favorite main courses, these mashed potatoes are sure to become a new favorite at your table.
— Constant Cookbook
Ingredients
- 4 large russet potatoes, about 3 1/2 lb. total weight, peeled and cut into quarters
- Sea salt and freshly ground pepper, to taste
- 4 Tbs. unsalted butter
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 to 3 tsp. wasabi paste or powder
- 1/4 cup minced fresh chives
Instructions
- Place the potatoes in a saucepan. Add a generous pinch of salt and enough cold water to cover the potatoes. Bring the water to a boil over high heat, reduce the heat to low, and cook until the potatoes are tender when pierced with a sharp knife but not falling apart, 20 to 30 minutes.
- Meanwhile, in a small saucepan over medium-low heat, warm the butter, cream and milk, stirring to melt the butter. Add 2 tsp. of the wasabi paste and a pinch each of salt and pepper and stir well. Taste and adjust the seasonings, adding the additional 1 tsp. wasabi paste if you prefer a bolder, spicier flavor.
- Drain the potatoes and return them to the hot pan. Place the pan over medium heat and cook for 1 to 2 minutes to eliminate any remaining moisture. Transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed just to break them up. Gradually increase the speed to medium and continue to mix. When the potatoes are almost smooth, turn off the mixer and add half of the warm milk mixture. Mix on medium speed to blend, adding more of the milk mixture as needed to achieve a creamy consistency.
- Stir the chives into the potatoes, then taste and adjust the seasonings with salt and pepper. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>New Flavors for Vegetables</i>, by Jodi Liano (Oxmoor House, 2008).
Yield
Serves 4.
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