July 19th, 2008
Thanksgiving in July began as a humble “holiday” 3 years ago. It started with a small hand full of friends gathered around a makeshift dining room table to feast on a Thanksgiving meal in the middle of July. Only the love for Turkey and Thanksgiving sides could possess us to fire up our ovens in the middle of a summer heat wave! Fast forward three years later and what began a small gathering has now expanded to an extravagant celebration embracing the very essence of the magical spirit of Thanksgiving. Like any other Thanksgiving there are great displays of generosity accompanied by an over-the-top gluttonous spread that has come to define this All-American holiday; the only difference is that it happens in July.
Last year, I made mojitos to-order and that seemed to be a big hit. But the thought of muddling for over 75 guests did not sounds like my idea of fun, so this year I decided to make Wasabi Mashed Potatoes.
I am not about to start a chunky vs smooth mashed potato debate on this post. For this particular recipe I recommend going smooth in order to fully incorporate the wasabi flavor and the peas.
Wasabi Mashed Potatoes
5 pounds russet potatoes, peeled and quartered
1 cup of frozen peas
2 sticks unsalted butter, melted
2 cups heavy cream, warmed
2 tablespoons prepared wasabi
1 tablespoon prepared horseradish
Salt and pepper, to taste
- Potatoes should be boiled in an extra large pot. Start with cold, salted water. Once the water comes to a full boil, reduce to a simmer and cook the potatoes until tender, being sure not to overcook (20~30 minutes).
- In separate pans, melt the butter and heat heavy cream. Add the prepared wasabi to the warmed cream, whisking to dissolve. Add the horseradish and season with salt and pepper.
- Once the potatoes are fully cooked, place in a colander allowing excess water to fully drain. After wiping the pot dry, return potatoes and add peas and mash. If you have a stand-up mixer with a paddle, potato ricer, or a food mill you may want to use them instead as they will ensure smooth mashed potatoes.
- Fold in the melted butter with a rubber spatula. Then slowly fold in the cream/wasabi mixture starting with about a 1½ cups, continuing to add until you reach the desired consistency.
Try it out - it's a great break from your plain ol' mashers or even garlic mashed potatoes :)