Ingredients
2 pounds white potatoes, peeled and quartered
4 ounces sour cream
4 tablespoons (1/2 stick) unsalted butter
1/2 cup buttermilk
3 teaspoons prepared wasabi
Salt and white pepper
3 green onions, sliced for garnish

Instructions
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.