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Wasabi Mashed Potatoes Recipe

Wasabi Mashed Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on November 10, 2011

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    My wife and I liked this recipe, however we felt that the mash was a wee bit sour after making it the first time, so we left out the sour cream the next time and really enjoyed the result. One other suggestion - before serving try sprinkling the mash with a little mixed Japanese salt, a sort of seaweed and salt mixture you can find at Japanese markets and which is usually used to top rice. Don't be put off by the negative reviews below about 'green' or 'gray' mash. If you use the suggested amount of wasabi, you'll have a nice but not overwhelming kick and the color doesn't change. Perhaps those folks confused tsp with tbsp....?

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  • on March 14, 2011

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    Excellent!

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  • on January 14, 2010

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    This is wonderful! Mashed Potatoes will never be the same
    This has just a little kick that makes you say WOW!

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  • on December 20, 2009

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    This was so good, why in the world would anyone use instant mashed potatoes when real potatoes are so inexpensive and easy to make?? Dont use instant mashed potatoes, take the 15 minutes to make the real deal like Sandra does in her recipe... this tasted so good and it was a fun dish to make, not very hard at all... thanks Sandra.

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  • on June 01, 2008

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    Im trying these for the first time tonight with Alton Browns sesami tuna. I have read most of the reviews and they sound pretty good. Ill get back to you later tonight for my word on it. ( im giving it a five right now, cause I love Sandra

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  • on December 23, 2007

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    This recipe makes the best mashed potatoes I've ever made, the wasabi will not turn your mashed potatoes green, maybe a light hint of green but it's not that noticeable, I used a substitution for the buttermilk which is 1 cup of warmed milk + 1 3/4 tbsp. of cream of tartar. These mashed potatoes keep great also, we were still eating them 5 days later and they tasted the same as the day they were made. I will never look for another mashed potato recipe, nothing gets better than these, you can use this recipe for roasted garlic mashed potatoes of course replace wasabi with roasted garlic (3 heads. And if everyone is freaked out by wasabi, just call them horseradish mashed potatoes, they won't know the difference.

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  • on November 30, 2007

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    Good job Sandra

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  • on November 17, 2007

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    Okay so I didn't make this recipe, but I made my own modified version of it.

    Make one packet of Betty Crocker Yukon Gold Instant Mashed Potatoes (the kind that makes 3 half-cup servings.
    Stir in 2 tablespoons of wasabi (the powder kind.
    That's it! It tastes pretty good. Making it again soon.

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  • on May 14, 2007

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    My guests raved about the potatoes!

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  • on January 14, 2007

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    These were wonderful! I added a little extra wasabi for a little more kick. I wish, however, that I had used a little less liquid. I will make them a little thicker next time.

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