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.
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).