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Sesame-Wasabi Mashed Potatoes Recipe

Sesame-Wasabi Mashed Potatoes Recipe

The subtle heat of wasabi, also known as Japanese horseradish, (available in well-stocked supermarkets, natural food stores, or Asian markets) complemented by a drizzle of toasted sesame oil lends an element of surprise to these creamy East-West mashers.

This tasty side-dish makes a creamy and delicious base for Ginger-Sesame-Glazed Portobello Steaks, too.


2 pounds russet or Yukon Gold potatoes, peeled
1 tablespoon wasabi powder
2 tablespoons water
1/3 to 1/2 cup regular or soy milk, as needed, warmed
1 1/2 tablespoons toasted sesame oil

1. Quarter the potatoes and place them in a large saucepan with cold water to cover. Salt the water, bring to a boil, and boil until the potatoes are fork-tender, about 30 minutes.

2. Meanwhile, in a small bowl, combine the wasabi powder and water to make a paste. Set aside.

3. Drain the potatoes and mash with a potato masher, ricer, food mill, or rotary mixer. Stir in the wasabi paste, milk, sesame oil, and salt to taste, mixing until smooth. Serve hot.

Serves 4.

Read more: Food, All recipes, Side Dishes

Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002). Copyright (c) 2002 by Robin Robertson. Reprinted by permission of Harvard Common Press.
Adapted from The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Vegetarian Meat and Potatoes Cookbook

275 hearty and healthy meat-free recipes for burgers, steaks, stews, chilis, casseroles, pot pies, curries, pizza, pasta, and other stick-to-your-ribs now


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1:57AM PDT on Oct 24, 2011

Thank you

1:56AM PDT on Oct 24, 2011

Thank you

5:25PM PDT on Aug 1, 2011

Yummy! Love the recipe. Thanks for sharing.

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Wow,, bizarre is right !! Very unusual shapes and sizes...


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