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.