Wasabi and Roasted Garlic Mashed Potatoes
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 507
- Total Fat
- 39
- Saturated Fat
- 24
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 108
- Sodium
- 600
- Total: 1 hr 20 min
- Active: 20 min
Ingredients
1 head garlic
1 teaspoon extra-virgin olive oil
2 1/2 pounds waxy potatoes (such as red bliss), quartered
4 teaspoons wasabi powder
2 sticks unsalted butter, at room temperature
1/2 cup heavy cream, plus more if needed
Kosher salt and freshly cracked pepper
Directions
- Preheat the oven to 425˚ F.
- 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.
- 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.
- 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.
- 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.