Who doesn’t like mashed potatoes as a side with their dinner? If you are tired of the same old boring mashed potatoes then you have to try these Wasabi Mashed Potatoes.
Never heard of Wasabi? Well, Wasabi is basically Japanese Horseradish. Just like regular horseradish, it is very spicy. This recipe calls for Wasabi Powder which is not as hot but still packs a punch.
The good thing is the mint leaves in this mashed potato recipe does a good job of offsetting the heat of the wasabi. Don’t be fooled though, these mashed potatoes are not for those who don’t like spicy food.
The star of this recipe though is the fresh mint. I have a small mint plant in my kitchen so it’s very convenient when I need some fresh mint for a recipe.
I will admit that I don’t often use fresh mint but I loved what it did to this dish so much that I need to try and incorporate it into future dishes.
What is Wasabi Powder
Wasabi Powder is often used for making sushi. It can also add some heat to salad dressings, mayonnaise, vinaigrettes, and dips. You can also make a wasabi paste by mixing it with a little hot water.
Did you know you can also make mashed potatoes in a pressure cooker? Check out my Instant Pot Bacon and Cheese Mashed Potatoes recipe. If you don’t own a pressure cooker you should try my Bacon Corn Smashed Potato Salad.
Gather your Ingredients
You will need the following ingredients to make this Wasabi Mashed Potatoes recipe (see recipe card for quantities): Yukon Gold Potatoes, Low Sodium Soy Sauce, Powdered Wasabi, Sea Salt, Heavy Whipping Cream and Fresh Mint Leaves.
How to Make Wasabi Mashed Potatoes
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain and return to the same pot.
- Add the remaining ingredients except for the mint leaves. Use a masher or hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with the fresh mint leaves.
Printable Recipe Card
Wasabi Mashed Potatoes
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Ingredients
- 2 ¼ lbs Yukon Gold Potatoes, peeled and cut into chunks
- 1 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Wasabi Powder, or to taste
- 1 Tsp Sea Salt
- 1 Cup Heavy Whipping Cream, warmed
- ¼ Cup Fresh Mint Leaves, thinly sliced
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 20 minutes. Drain and return to the same pot.
- Add remaining ingredients except for the mint leaves. Use a masher or hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with the fresh mint leaves.
These potatoes are very tasty. The mint adds just a little extra flavor that makes the potatoes stand out from the ordinary ones.