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Creamy, fluffy, delicious, and with lots of zip, these Wasabi Mashed Potatoes take a classic side dish to the next level. These comforting horseradish mashed potatoes are an amazing recipe that will be a new family favorite.
Mashed potatoes are so comforting and universally beloved. Now you can take a classic dish, add some heat to it, and take your mashed spuds to the next level. Get ready to meet your new favorite dish – wasabi mashed potatoes.
Want to make this process even faster? Prep the potatoes ahead of time! Simply peel, cube, and keep potatoes covered with cold water for up to 36 hours, and they won’t oxidize (brown).
You can even freeze or can the cubed potatoes months in advance for the ultimate prep. Related: Freezing Potatoes, Canning Potatoes, and Freezing Mashed Potatoes.
Did you know you can also freeze gravy to go with your mashed potatoes? It’s true! Check out my post on Freezing Gravy.
WHAT ARE THE BEST POTATOES FOR MAKING MASHED POTATOES?
Here is the truth my friends, there is no one perfect potato for mashed potatoes. Instead, you should be using a mixture of different kinds of potatoes. Starchy, waxy, and baking spuds all add their own perfect quality to this delectable side dish. I recommend a mix of russet, gold, and yellow potatoes.
I prefer to peel mine, but if you’re a peels-on kind of person, you do you! You can also use a ricer, which I show you how to utilize in this post on making Cream Cheese Mashed Potatoes.
Pro Tips/Recipe Notes
- Want to make wasabi mashed potatoes in the Instant Pot? Follow the directions as outlined in my Instant Pot Whole30 Mashed Potatoes.
- Start with 1 tsp of wasabi paste, stir, and taste before adding any more. Since I have kiddos, I like to mix up the mashed potatoes and set some aside for them before adding the wasabi.
- Feel free to add in garlic while the potatoes are cooking to take this dish to the next level.
- Adding 1/2 cup of shredded Parmesan cheese is ammmmmmazing!
More Delicious Potato Dishes You’ll Love
Wasabi Mashed Potatoes
Ingredients
- 3 pounds potatoes {mixture russet, gold, yellow}
- 4 tbsp unsalted butter
- 1 cup heavy cream {warmed}
- 1 tsp wasabi paste {and more to taste if desired}
- salt and pepper to taste
Instructions
- Peel and rinse your potatoes. Cut into 1-inch pieces. Place potatoes in a stockpot full of COLD water.3 pounds potatoes
- Bring to a boil and boil for 2 minutes. Reduce the temp to medium and cook until the tip of a knife can easily pierce through a potato (about 8-12 more minutes).
- Drain the potatoes and add the butter and cream to the pan. Heat on low until the butter has melted.4 tbsp unsalted butter, 1 cup heavy cream
- Fill your ricer halfway with potatoes, insert the pressing disc, and gently press the handles over the pot to create potato “rice”. Repeat until all potatoes have been pressed.
- Add the wasabi paste to the pot.1 tsp wasabi paste
- Use a large spatula and fold all the ingredients together until incorporated. If your potatoes seem a little dry, feel free to add a bit more melted butter, heated cream, or even chicken/veggie stock until they have reached your desired consistency.salt and pepper to taste
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
