Wasabi Shallot Mashed Potatoes

Prep Time
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"These are so good - and for people think they will be too spicy or hot, they really aren't. These are perfect with Asian flavored dishes. I serve these often when I make my sesame crusted tuna, Asian grilled salmon, or my teriyaki chicken. They are very easy to make. I have a small jar of wasabi powder which I prefer, because you can make up what you need and nothing goes to waste. But you can also buy the paste. Wasabi is available at most grocery stores in the Asian section, but any Asian market will carry it. Note: These can even be made ahead and reheated."

Original recipe yields 5 servings


  • Serving Size: 1 (388.5 g)
  • Calories 769.2
  • Total Fat - 12.5 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 6.4 mg
  • Sodium - 155 mg
  • Total Carbohydrate - 156.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0 g
  • Protein - 6.6 g
  • Calcium - 81 mg
  • Iron - 3.5 mg
  • Vitamin C - 139.1 mg
  • Thiamin - 0.5 mg

Step 1

Potatoes ... Add the potatoes to a large pot of salted water and bring to a boil. Reduce to medium - medium high heat, just under a boil, and cook until the potatoes are fork tender. Drain and return to the pot, but turn the burner off. Returning them to the pot will dry the potatoes a bit, you don't want watery potatoes.

Step 2

Finish ... Mash the potatoes with a potato masher or you can use a fork. Then add the wasabi powder to your milk and mix well. Add add the butter, milk/wasabi mix, and shallots to the potatoes and continue to mix/mash until everything is combined. I don't add pepper, but you may want to season with a little salt.

Step 3

Serve ... Garnish with scallions if you want and ENJOY! In the photo I attached, I served mine with seared tuna in a sesame crust, also posted here on Zazz.

Tips & Variations

No special items needed.