Wasabi Mashed Potatoes Recipe - Cooking Index
Wasabi Mashed Potatoes Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Yukon gold or russet potatoes - peeled |
| 1 tablespoon | 15ml | Wasabi powder |
| = (can be found in Asian markets and | ||
| Well-stocked supermarkets) | ||
| 1/3 cup | 78ml | Plain soy milk - (to 1/2) - warmed |
| 1 1/2 tablespoons | 22ml | Toasted sesame oil |
Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
In small bowl, combine wasabi powder and 2 tablespoon water to make a thick paste.
Drain potatoes, and mash. Stir in wasabi paste, soy milk, oil and salt to taste, mixing until smooth. Serve hot.
This recipe yields 4 servings.
Per Serving: 226 Cal; 4g Prot; 6g Total Fat (1 Sat. Fat); 40g Carb.; 0mg Chol; 13mg Sod.; 4g Fiber.
Description:
"The subtle heat of wasabi, also known as Japanese horseradish, complemented by a drizzle of toasted sesame oil, lends an element of surprise to these creamy East-West mashers."
Source:
Vegetarian Times, February 2002
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