Ingredients
- 3 pounds russet or yukon gold potatoes, peeled and cut into quarters
- 2 shallots, fine minced
- 3/4 cup milk (half and half if you want them a bit richer)
- 1/8 cup butter, softened or room temp
- 1 tablespoon wasabi powder
- Salt to taste
How to Make
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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.
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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.
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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.
We hope you enjoy this recipe!
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