Most people don’t associate mashed potatoes with a Japanese meal, but let me tell you . . . it works. It really, really works when the potatoes include wasabi.
The other day I was planning on making some miso salmon and cucumber salad. I wanted some kind of carby yumminess in the meal, but I wasn’t feeling rice. I had some potatoes and I thought, “I could make these, but they don’t feel like they fit the Japanese theme of the meal.” I decided I didn’t care and that I wanted mashed potatoes anyway. Then the lightbulb went off in my head – I could add wasabi to regular ol’ mashed potatoes.
And guess what? They were some of the best mashed potatoes I have ever eaten. As a result, I now know that Japanese food and mashed potatoes are a match made in heaven.
2 lb. russet potatoes, peeled and quartered
½ c. milk
½ c. sour cream
3 Tbsp. butter
1-2 Tbsp. wasabi (powdered or from the tube)
3-4 green onions, sliced
Salt and pepper to taste
Boil water in a large pot. Add the potatoes and cook until fork tender, about 20 minutes. Drain and return to the pot.
Add butter, milk, and sour cream and mash them until smooth with a potato masher or a ricer. Add wasabi, tasting as you go for desired strength of zip. Top with green onions. Season with salt and pepper.