Photo: Wasabi and Roasted Garlic Mashed Potatoes Recipe
Ingredients
- 1 head garlic, whole
- 1 teaspoon olive oil
- 2 1/2 pounds waxy potatoes, such as red bliss, quartered
- 4 teaspoons wasabi powder
- 1/2 to 1 teaspoon water
- 1 cup unsalted butter, room temperature
- 1/2 cup heavy cream, plus more if needed
- Kosher salt and freshly cracked black pepper
Directions
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.
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By camohn
New Providence,PA
on August 30, 2012
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I was a bit afraid 4 tsp of wasabi powder would be way too spicy as I have had wasabi in restaurants where a tiny dab with the sushi is super hot...but apparently the powder had no such issues. I started with half that but it wasn't spicy and did need the 4 tsp/I added the other half back in. Now the butter on the other hand, I did cut that in half. The amount this calls for (2 sticks of butter for 2 1/2 lbs of potatoes is what I usually use for twice the amount of potatoes/is super unhealthy. Plus the cream on top of it....heart attack on a plate. So...I did stick with only using half the butter. used 1/2 tsp of salt and pepper for the "to taste" part there. All in all though the family didn't care for it.
By slownlow808
Paradise
on January 10, 2012
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My hubby and I had enjoyed these at an upscale restaurant years ago. I tried and tried to duplicate, but it never quite came out. Thanks Guy for this recipe, now I know what I was missing, The ROASTED garlic. Perfect! I use the wasabi paste in a tube and loosen it up with a little bit heavy cream. Yummy
By loriedurousseau
on June 16, 2011
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loved the potatoes but wanted it less asian so i ex-ed out the wasbi and added worcestershire sauce. It ended up hearty and everyone wanted more. My friends and family cant wait for me to make it again.
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