Fluffy Homemade Wasabi Mashed Potatoes
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.
Servings: 8
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 temperature 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
- (Ricer Instructions) 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.
- (Potato Masher Instructions) Use a potato masher and gently mash the potatoes. Do not overprocess, or they will develop a gluey texture.
- 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.
Nutrition
Serving: 0.5cup | Calories: 161kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 31mg | Potassium: 744mg | Fiber: 4g | Sugar: 0g | Vitamin A: 115IU | Vitamin C: 21.8mg | Calcium: 92mg | Iron: 5.7mg