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Creamy, fluffy mashed potatoes with a surprising, spicy kick from wasabi. This unique side dish is easy to make and adds an exciting twist to steak, chicken, or fish dinners.
For 4 servings
Prepare and Boil Potatoes
Mash the Potatoes
Incorporate Creamy Ingredients
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Creamy, fluffy mashed potatoes with a surprising, spicy kick from wasabi. This unique side dish is easy to make and adds an exciting twist to steak, chicken, or fish dinners.
This american recipe takes 30 minutes to prepare and yields 4 servings. At 395.15 calories per serving with 5.76g of protein, it's a beginner-friendly recipe perfect for side.
Finalize and Serve
Roast a head of garlic until soft, squeeze out the cloves, and mash them into the potatoes for a sweet, mellow garlic flavor that complements the wasabi.
Replace half of the heavy cream with sour cream or cream cheese for a tangy flavor and an even richer texture.
Substitute the butter with a high-quality vegan butter and the heavy cream with full-fat oat milk or cashew cream for a delicious dairy-free alternative.
Add other fresh herbs like finely chopped parsley or cilantro along with the chives for a more complex flavor profile.
Potatoes are an excellent source of potassium, an essential mineral and electrolyte that helps regulate blood pressure, fluid balance, and muscle contractions.
Potatoes provide a significant amount of Vitamin C, a powerful antioxidant that supports immune function, collagen production, and protects cells from damage.
The complex carbohydrates in potatoes are a primary fuel source for the body and brain, providing sustained energy.
Real wasabi contains compounds called isothiocyanates, which have been studied for their potential anti-inflammatory and antimicrobial effects in the body.
One serving (approximately 1 cup) of Wasabi Mashed Potatoes contains around 320-360 calories, primarily from the potatoes, butter, and heavy cream.
While delicious, this dish is an indulgent side due to its butter and cream content, making it high in fat and calories. However, potatoes themselves are a good source of potassium and Vitamin C. It's best enjoyed in moderation as part of a balanced meal.
Yes, you can easily make this recipe vegan. Use a high-quality plant-based butter and substitute the heavy cream with full-fat oat milk, soy milk, or cashew cream for a similar rich consistency.
Starchy potatoes are ideal for mashing as they produce a fluffy, light texture. Russet potatoes are the classic choice, but Yukon Golds also work well for a creamier, more buttery result.
Absolutely. To use wasabi powder, mix it with an equal amount of water to form a paste. Let it sit for 5-10 minutes to develop its flavor before mixing it into the warm cream.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over low heat with a splash of milk or cream, stirring until warmed through. You can also microwave them in 60-second intervals, stirring in between.