Recipe courtesy of Guy Fieri

Wasabi and Roasted Garlic Mashed Potatoes

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
Roasted garlic adds a buttery richness to your mashed potatoes unlike anything else. A touch of wasabi complements it perfectly with a little heat, taking your traditional mashed potatoes to the next level with outta-bounds flavor!



  1. Preheat the oven to 425˚ F.
  2. Trim off the top 1/2 inch of the garlic head with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in 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.
  3. Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
  4. In a small bowl, mix the wasabi powder with 1/2 teaspoon water to start, adding additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
  5. Drain the water from the potatoes and return the potatoes to the pot, allowing the 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 paste and roasted garlic, and mash until smooth and fluffy. Season with salt and pepper. Serve warm.