How to make wasabi mashed potatoes

Posted on August 16, 2020 – Updated on November 28, 2020 by Chef Rodney – Leave a Comment – This post may contain affiliate links.

How to make wasabi mashed potatoes

How to make wasabi mashed potatoes

Who doesn’t like mashed potatoes as an accompaniment to dinner? If you are tired of the same boring and boring potatoes, you need to try them Wasabi Mashed Potatoes.

How to make wasabi mashed potatoes

Ever heard of Wasabi? Well, Wasabi is basically Japanese horseradish. Like regular horseradish, he is very spicy. This recipe calls for wasabi powder which isn’t that hot but still packs a hard punch.

How to make wasabi mashed potatoes

The good thing is that the mint leaves in this mashed potato recipe balance the heat of the wasabi well. Don’t be fooled though, these mashed potatoes aren’t for those who hate spicy food.

How to make wasabi mashed potatoes

However, the star of this recipe is fresh mint. I have a small mint plant in my kitchen, so it’s very handy when I need fresh mint for a recipe. I admit that I rarely use fresh mint, but I enjoyed what he did with this dish so much that I have to try to incorporate it into future dishes.

How to make wasabi mashed potatoes

How to make wasabi mashed potatoes

For more great recipes like this one, I suggest you check out these recipes:

đź“‹ What ingredients do I need

You will need the following ingredients to make these Wasabi Mashed Potatoes: Yukon Gold Potatoes, Low Sodium Soy Sauce, Powdered Wasabi, Sea Salt, Heavy Whipping Cream and Fresh Mint Leaves.

🥣 How do I make Wasabi Mashed Potatoes

Bring a large pot of salted water to boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain and put back in the same pot.
Add the other ingredients except the mint leaves. Use a pestle or hand blender to beat the potatoes until smooth, adding more cream as needed. Transfer to a bowl and sprinkle with fresh mint leaves.

How to make wasabi mashed potatoes

Shigefumi Tachibe serves up these mashed potatoes with mashed bacon, but our recipe uses fresh shiso leaves for a lighter flavor.

ingrediants

Servings 8 to 10

Amount Per Serving calories 143 calories from Fat 47 % Daily Value * Totally fat 7.5 g 12 % Saturated fats 4.7 g 24 % Cholesterol 27 mg 9 % Sodium 135 mg 6 % Total carbohydrate 17 g 6 % Dietary fiber 1.2 g 5 % Protein 2.5 g 5 %

* Le percentuali giornaliere si basano su una dieta da 2000 calories. Your daily value can be higher or lower depending on your calorie needs.

How to do it

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and put back in the same pot.

Add remaining ingredients except shiso. Use a pestle or hand blender to beat the potatoes until smooth, adding more cream as needed. Transfer to a bowl and sprinkle with shiso if used.

* Shiso is an aromatic herb with delicate heart-shaped leaves with a frill; find it in the markets of East Asia.

by Cristoforo Walker

How to make wasabi mashed potatoes

Is there anyone out there who doesn’t love mashed potatoes? It’s the ultimate comfort food, and it turns out it’s pretty healthy, too (depending on the all the added ingredients, of course!). Take this Wasabi Mashed Potatoes recipe, for example. It’s loaded with yummy yet healthy ingredients that will give your taste buds exactly what they’re looking for while giving your muscles the fire needed to burn through an intense workout.

This recipe is actually rather simple and doesn’t call for a whole lot. Aside from the potatoes, there’s some butter whole milk, and — as the name suggests — wasabi! Yes, wasabi is not only reserved for different types of sushi, it can also be added in small doses to your favorite carbohydrates such as potatoes to enhance the flavor! In fact, wasabi not only makes recipes tastier and gives them some bite, but it’s also got a few impressive health benefits too! Research shows that wasabi can help fight arthritis and osteoporosis, promote healthy digestion, regulate blood pressure levels, improve heart health, and may even have anticancer properties. Are these reasons enough to add some wasabi to your pile of mashed potatoes?

Potatoes themselves, which are the base of this recipe, are one of those “good” carbs that you shouldn’t be afraid of. They’re relatively low in caloriess, high in fiber, and have a number of vitamins and minerals. Potatoes, along with butter, whole milk and wasabi, promote a healthy thermal diet plan, which can help reduce anxiety and stress, balance hormone levels, increase energy, improve sleep and improve sleep. cognitive function. Sound good to you? Then try the Thermo Diet plan today!

Wasabi Mashed Potatoes

Creamy mashed potatoes with a bit of a wasabi bite is the perfect addition!

  • 2 pounds of gold yucon potatoes,
  • 3 tablespoons of butter
  • 1/4 cup of whole milk
  • 3 teaspoons of wasabi powder
  • salt and pepper

Place the peeled and chopped potatoes in a large pot. Fill with cold water just enough to cover the potatoes. Good salt water. Bring water to a boil and cook for about 15-20 minutes until potatoes are tender (pierce with a knife and potato will fall right off).

While the potatoes are cooking, add the wasabi powder to a few tablespoons of hot water and stir. Set aside for about 5 minutes.

When the potatoes are ready, put them in a colander. Add potatoes into a mixing bowl, add in butter and wasabi/water mixture and whip together.

Add lentamente il milk alla consistenza desiderata. Season well with salt and pepper.

Nutrition Facts & Notes

  • Total calories: 871kcal
  • Carbohydrates: 116 g
  • Protein: 142g
  • Fat: 37 g
  • Saturated fats: 4g
  • sugar: 0 g
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes
  • Servings: 5

If you need a complete guide to Thermo-approved recipes, be sure to check out The Thermo Chef Cookbook!

A little green, a little spicy and smells like roasted garlic!

Preheat the oven to 400 degrees F (200 degrees C). Remove the paper outer skin of the garlic bulb. Rub with olive oil, put on a baking sheet. Bake in a preheated oven for 45 minutes. Or until the skin cannot be pierced with a fork.

How to make wasabi mashed potatoes

While garlic is oven roasting, peel & quarter taters.

How to make wasabi mashed potatoes

Boil the potatoes and cook them until tender for about 20 minutes.

How to make wasabi mashed potatoes

This is the wasabi powder I use, but anyone should.

How to make wasabi mashed potatoes

4 teaspoons of wasabi powder.

How to make wasabi mashed potatoes

Drain the water from the potatoes.

How to make wasabi mashed potatoes

Grate with butter until smooth and fluffy.

How to make wasabi mashed potatoes

Continue to blend and add the milk.

How to make wasabi mashed potatoes

To give it some color. Finely chopped spring onions and chives or fresh parsley!

How to make wasabi mashed potatoes

Add 1/2 cup of milk to make them creamy!

How to make wasabi mashed potatoes

Remove the garlic bulb from the oven and let it cool for a while.

How to make wasabi mashed potatoes

Squeeze the skin-softened garlic cloves into the wasabi mixture. Form a nice thick paste.

How to make wasabi mashed potatoes

Grate a mixture of garlic, wasabi and milk until soft and fluffy. Salt and pepper to taste. Serve warm or cold.

How to make wasabi mashed potatoes

Ready to serve and shown here with peppers for garnish.

calories: 635 Totally fat: 32.3g Cholesterol : 83mg Serves: 6

We decided to make Mashed Potatoes as part of our Fish n’ Chips Reimagined dinner, but we weren’t sure how we wanted to season them at first. Then I dug back into my memory bank for the meal I ate years ago with my father and grandmother at the Island Way Grill in Clearwater Beach, Florida. The thought of that dinner took me back to a wonderful place in time and space, and for a few moments I just sat in my chair, perfectly satisfied with the silent memories. Clearly, the wasabi mashed potatoes that came with my meal were not the big highlight of that moment…but don’t think for a second they themselves didn’t leave an impression on me! Since I was cooking with a somewhat stronger flavoured fish (Steelhead Trout), it seemed like the perfect time to attempt to recreate Wasabi Mashed Potatoes and incorporate them into my meal!

While we serve our potatoes as a filling of sorts, they’ll also be great as a fully orchestrated side dish that pairs very well with deconstructed crispy salmon rolls, seared ahi tuna and even a juicy NY Strip grilled steak.

How to make wasabi mashed potatoes

Time: 30 minutes

  • Potatoes
  • milk
  • Butter
  • Wasabi (in tube or powder)
  • Wash and cut the potatoes into cubes. The smaller you go, the less time it will take to cook.
  • Put the cubes in a saucepan, pour in enough water to cover the potatoes and bring to a boil.
  • Cook until the potatoes are easily pierced with a fork. Then drain the water and put the potatoes in a bowl (or leave them in the pot).
  • Add in some butter and milk, and mash to combine (adding more butter and milk as necessary to achieve your desired consistency).
  • Finally, add the wasabi paste or powder and mix / mash to mix everything well as well.
  • Reheat the potatoes to satisfaction.
  • Serve, eat and enjoy!

We decided to make Mashed Potatoes as part of our Fish n’ Chips Reimagined dinner, but we weren’t sure how we wanted to season them at first. Then I dug back into my memory bank for the meal I ate years ago with my father and grandmother at the Island Way Grill in Clearwater Beach, Florida. The thought of that dinner took me back to a wonderful place in time and space, and for a few moments I just sat in my chair, perfectly satisfied with the silent memories. Clearly, the wasabi mashed potatoes that came with my meal were not the big highlight of that moment…but don’t think for a second they themselves didn’t leave an impression on me! Since I was cooking with a somewhat stronger flavoured fish (Steelhead Trout), it seemed like the perfect time to attempt to recreate Wasabi Mashed Potatoes and incorporate them into my meal!

While we serve our potatoes as a filling of sorts, they’ll also be great as a fully orchestrated side dish that pairs very well with deconstructed crispy salmon rolls, seared ahi tuna and even a juicy NY Strip grilled steak.

How to make wasabi mashed potatoes

Time: 30 minutes

  • Potatoes
  • milk
  • Butter
  • Wasabi (in tube or powder)
  • Wash and cut the potatoes into cubes. The smaller you go, the less time it will take to cook.
  • Put the cubes in a saucepan, pour in enough water to cover the potatoes and bring to a boil.
  • Cook until the potatoes are easily pierced with a fork. Then drain the water and put the potatoes in a bowl (or leave them in the pot).
  • Add in some butter and milk, and mash to combine (adding more butter and milk as necessary to achieve your desired consistency).
  • Finally, add the wasabi paste or powder and mix / mash to mix everything well as well.
  • Reheat the potatoes to satisfaction.
  • Serve, eat and enjoy!

How to make wasabi mashed potatoes

The day I made them, I talked about them on Facebook and the immediate response was:"WASABI? Wasabi mashed potatoes ?! I get it.. it’s an unlikely combination, but by no means a displeasing one! I tried them at a restaurant nearly a year ago and I’ve wanted to make my own ever since. It turned out to be just as delicious and a lot easier to make than I thought! Change the classics and try them out for yourself!

How to make wasabi mashed potatoes

ingrediants:

1 to 1 ½ pounds (6-8) of red potatoes

1 clove of garlic, minced

1 tablespoon of wasabi paste

Soy sauce to taste

1 green onion stalk, chopped

Place the potatoes in a large pot and fill them with water until they are covered with more than an inch of water. Add a pinch of sea salt, cover, and bring to a boil. Cook for 20-25 minutes or until the potatoes are tender and easy to prick with a fork.

How to make wasabi mashed potatoes

Scolare l’acqua e aggiungere 1/4 di tazza di milk e burro. Mash the potatoes with a fork or potato masher. If you want yours to be really smooth you can use an electric blender, but I like mine a little lumpy so the fork worked just fine. Add wasabi paste and stir to mix in. Se le patate sembrano asciutte, aggiungere il milk rimanente e mescolare e schiacciare fino a quando non si saranno amalgamate.

How to make wasabi mashed potatoes

Potatoes podawaj na talerzach lub miskach, na wierzch dodaj około łyżeczki sosu sojowego i dodaj posiekaną zieloną cebulę. Serve it immediately. Come back on Monday to see how I paired the wasabi mashed potatoes with the main dish!

A little green, a little spicy and smells like roasted garlic!

Preheat the oven to 400 degrees F (200 degrees C). Remove the paper outer skin of the garlic bulb. Rub with olive oil, put on a baking sheet. Bake in a preheated oven for 45 minutes. Or until the skin cannot be pierced with a fork.

How to make wasabi mashed potatoes

While garlic is oven roasting, peel & quarter taters.

How to make wasabi mashed potatoes

Boil the potatoes and cook them until tender for about 20 minutes.

How to make wasabi mashed potatoes

This is the wasabi powder I use, but anyone should.

How to make wasabi mashed potatoes

4 teaspoons of wasabi powder.

How to make wasabi mashed potatoes

Drain the water from the potatoes.

How to make wasabi mashed potatoes

Grate with butter until smooth and fluffy.

How to make wasabi mashed potatoes

Continue to blend and add the milk.

How to make wasabi mashed potatoes

To give it some color. Finely chopped spring onions and chives or fresh parsley!

How to make wasabi mashed potatoes

Add 1/2 cup of milk to make them creamy!

How to make wasabi mashed potatoes

Remove the garlic bulb from the oven and let it cool for a while.

How to make wasabi mashed potatoes

Squeeze the skin-softened garlic cloves into the wasabi mixture. Form a nice thick paste.

How to make wasabi mashed potatoes

Grate a mixture of garlic, wasabi and milk until soft and fluffy. Salt and pepper to taste. Serve warm or cold.

How to make wasabi mashed potatoes

Ready to serve and shown here with peppers for garnish.

calories: 635 Totally fat: 32.3g Cholesterol : 83mg Serves: 6

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