Best 14 Wasabi Mashed Potatoes Recipes

WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Preheat a grill.
• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
• Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
• To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

WASABI AND GREEN ONION MASHED POTATOES

Steps:

• Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
• Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
• *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

WASABI AND ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
• Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
• In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
• Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
• Serve warm.

COD WITH MISO GLAZE AND WASABI MASHED POTATOES

Steps:

• Preheat broiler. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet.
• Broil cod 8 inches from heat until beginning to brown, about 3 minutes. Set oven at 450°F.; bake cod until opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

WASABI MASHED POTATOES

Steps:

• Peel potatoes and cut into approximately 2-inch chunks.
• Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil.
• When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender.
• While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside.
• Drain the potatoes and immediately return them to the same pot.
• While the potatoes are still hot add the butter and mash until completely smooth.
• Add the cream and mash again until well combined and creamy.
• Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined.
• As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount).
• If you want creamier potatoes, add more cream by the teaspoon until desired consistency.
• Serve hot.

WASABI MASHED POTATOES

Steps:

• Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 10 to 15 minutes. Drain and put potatoes in a large mixing bowl. With a handheld mixer on low speed, break up potatoes. Add sour cream, butter, 1/4 cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed. Add more buttermilk until the desired consistency is reached. Season with salt and white pepper, to taste. Garnish with the remaining wasabi and green onions.

PAN-SEARED SALMON SERVED WITH WASABI MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Season the salmon with salt and pepper. In a large saute pan, over high heat, add the olive oil. Pan-sear the salmon fillets until golden on both sides, about 2 minutes on each side. Transfer to a preheated oven and continue to cook until medium done.
• Serve over a bed of Wasabi Mashed Potato, with half of the Miso and Plum Sauce drizzled over and with Cilantro and Mint Vinaigrette. Garnish with julienned green onions and sprigs of cilantro.
• In a blender or food processor, process the spinach and watercress to a fine puree. Pass through a tamis or stainer. Reserve.
• Cook the potatoes in salted, boiling water until done. Pass through a ricer. Whisk in hot heavy cream and butter, 1 small piece at a time. Just before serving, stir in wasabi paste and puree of spinach and watercress. Stir until well incorporated. Season, to taste, with salt and pepper.
• In a medium saucepan, heat the peanut oil. Over medium heat, add the garlic, shallots, ginger and green onions and saute until glossy and lightly browned, about 5 minutes. Stir in star anise and black peppercorns. Continue to saute until aromatic, about 1 to 2 minutes.
• Deglaze with the plum, port and red wines. Reduce until only about 1 cup of liquid remains. Add the lamb demi-glace and chicken stock. Bring to a boil and lower to a simmer. Continue to simmer until slightly thickened. Stir in the raspberry puree, red miso paste and neriume. Continue to reduce until glossy.
• Stir in the butter. Season, to taste, with salt and pepper. If too tart, add a pinch of sugar. Strain through a chinois and keep warm until needed.
• In a small bowl combine the mustard powder and the water and stir to make a paste and set aside. In a blender, combine the cilantro, mint, egg yolk, peanuts, cashews, lemon juice, pickled ginger, vinegar and reconstituted mustard. Process to a puree. While the motor is running, slowly add the peanut oil until emulsified. Season to taste with salt, pepper, and sugar. Refrigerate until needed. Use half of the vinaigrette for the lamb and reserve half for the salmon.
• about 1 1/2 cups vinaigrette

WASABI MASHED POTATOES

Steps:

• Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
• Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)

ASIAN MARINATED FLANK STEAK WITH WASABI MASHED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, chili sauce, honey and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature 15 minutes. Add the potatoes to the boiling water. Cook until fork tender, about 10 minutes. Drain fully and return to pot. Pour in the almond milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste and salt. Meanwhile, heat a large pan over medium heat. Add 2 tablespoons of the marinade, then the steak, to the pan. Sear steak 3 to 5 minutes on each side. Remove to a cutting board and let rest 5 minutes. Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes. PER SERVING: 408 cal

WASABI MASHED POTATOES

Steps:

• Scrub but do not peel the potatoes, and boil them in just enough water to cover them, until they are tender, 15 to 20 minutes, depending on size.
• When the potatoes are cooked, drain and quarter them, and put through potato masher. Add enough milk to achieve the desired consistency, along with the wasabi powder, salt and pepper, and serve with the turbot.

WASABI AND GREEN ONION MASHED POTATOES

Steps:

• Bring potatoes to boil in a large pot of water. Reduce heat to medium; cook until tender about 17 minutes. Bring cream, butter, and wasabi paste to a simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat. add green onions and saute until wilted about 3 minutes. Set aside. Using potato masher, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions.

SAVORY AVOCADO WASABI MASHED POTATOES

Steps:

• Peel the potatoes, cut them into quarters then cook in boiling, salted water until they are fork tender.
• While the potatoes boil, cook the bacon until crisp, drain on paper towels and chop into small pieces.
• Drain the potatoes and then return them to the cooking pan. Turn the heat to low and allow the potatoes to sit in the pan until all of the visible moisture has evaporated (about 2 minutes), then remove them from the heat.
• Melt the butter in a small saute pan. Thinly slice the shallot and add it to the melted butter. Cook the shallot for 5 minutes over moderate heat until it is softened and just beginning to turn light golden in color, then remove from the heat.
• Add the half and half to the potatoes and mash them well with a hand masher. Remove the pit and scrape the avocado from the skin and add it directly to the potatoes, then mash again until smooth. Stir in the butter and shallots and cooked, crumbled bacon. Stir in the wasabi paste and season with salt and pepper.
• Scoop the potatoes into a serving bowl and scatter the thinly sliced green onions over the top. Sprinkle the black sesame seeds over the top and serve.

WASABI MASHED POTATOES

Steps:

• Boil the potatoes in salted water until tender and drain.
• Whip potatoes with butter, sour cream, dash of salt and wasabi oil, paste, or powder.