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Wasabi Mashed Potato
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Serves: 4
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Ingredients:
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- 3 pounds Idaho potatoes, peeled and cubed
- 1 cup whole milk
- 1 cup heavy cream
- 1 tablespoon Nirmala's Kitchen Wasabi Powder
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- 1 stick cold unsalted butter, cut into cubes
- 1 tablespoon chives, finely chopped
- Freshly ground black pepper and salt
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Directions:
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- In a large saucepan, place potatoes and cover with 2 inches of cold water. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 30-35 minutes.
- Place the milk, cream and wasabi in a small saucepan; whisk well and bring to a simmer over low heat.
- Drain the potatoes well, return them to the pot and place them back on the burner over low heat; this process will dry out the excess water from the potatoes.
- In small batches, mash through a ricer set over a large bowl. Stir in the warm wasabi milk mixture and the butter, and season well with salt and pepper. Sprinkle with chives and serve.
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