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
Start with 1 tsp of wasabi paste and taste before adding any more.Feel free to add in garlic while the potatoes are cooking.