Peel and rinse your potatoes. Cut into 1-inch pieces. Place potatoes in a stockpot full of COLD water.
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 ghee (or olive oil) and Nut Pods (or milk of choice) to the pan. Heat it on low until the ghee has melted. Pro tip: always heat anything you're adding to your spuds that used to be cold (milk, butter, cream, etc.) as it prevents the potatoes from seizing up and getting too starchy.
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.
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 (heated) ghee or milk, or even some broth until they have reached your desired consistency.
If you’re unable to find Nut Pods locally, Amazon carries them. You can also use a substitution of half coconut cream and half almond milk in place of the Nut Pods.Start with 1 tsp of wasabi paste and taste before adding any more.Feel free to add in garlic while the potatoes are cooking to take this dish to the next level.