Wasabi Mashed Potatoes
July 19th, 2008
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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 :)
July 19th, 2008 at 1:57 pm
Two of my favorite things: mashed potatoes & wasabi. Looks like a winner!
July 20th, 2008 at 3:11 pm
Mr. Wasabi — is a tomato a fruit or vegetable?
Thank you!!
-mb
July 20th, 2008 at 3:53 pm
I love the idea of the pea & wasabi combo. Another recipe of yours I need to try!
July 20th, 2008 at 5:09 pm
ooooh. i am so excited you posted this! I think i’ll make a batch to accompany that extra turkey…
July 20th, 2008 at 6:54 pm
@Po Knee Botanically speaking, tomato is definitely a fruit.
@nicmcc Peas was added to give a little sweetness to balance out the heat from the wasabi / horseradish. It also adds a pretty green color that resembled the green color of the wasabi.
@lauren Yet another successful Thanksgiving in July! Will be uploading the photos some time this week. I had so much fun, perhaps we should have another one soon, say in September? :)
July 21st, 2008 at 9:57 am
OMG! I’ve made a version of this before and I LOVE them. My family isn’t very adventurous in the food department and for some reason thinks wasabi is some toxic raw fish, but my hubby and I make these every Thanksgiving and then the other five or so times a year that we get a hankering.
I’ve never used peas though, so I’ll have to try this one!
July 21st, 2008 at 9:55 pm
@Jenn
Classic! I don’t know who is worse. Your family member who thinks wasabi is some toxic raw fish or my crazy father who smuggles a root of fresh wasabi through customs when flying back from Japan. Of course this is pre 9/11 story.
I forgot to mention that the wasabi for the fragrance and horse radish is for the kick.
July 22nd, 2008 at 10:44 am
As a Japanese I was hesitant to mix wasabi and potatoes. Let me say this is daaaa bomb!
July 22nd, 2008 at 12:12 pm
@George
Japanese mixed wasabi with peas, so we aren’t too far off here :)
July 22nd, 2008 at 4:29 pm
This looks lovely. Really really lovely. As a member of the biggest potato eating country in the west I am always looking for interesting ways to add a little variety.
Questions
Do you add the horseradish with the wasabi?
Is jarred horseradish OK?
I have wasabi paste would that do?
I am looking forward to trying this when the old potatoes are back in season. the new ones are just too nice to mash.
Thank you for sharing. The pic is great too.
July 23rd, 2008 at 7:16 am
i knew i am not using wasabi nearly enouhg – will have to give this a try. i am sure it has just the right kick
July 23rd, 2008 at 7:23 am
@rhyleysgranny
Yes, do add the horseradish after the wasabi has completely melted. Jarred horseradish is totally fine. That is what I used. I would never use fresh wasabi for this one, which will be a sinful waste! :)
July 23rd, 2008 at 7:31 am
@andreea
The great thing is wasabi and horseradish kick does not linger for ever like chile peppers :)
July 23rd, 2008 at 8:28 am
What a great addition to an old favorite. This is a killer way to spice them up. This is a must try.
Cheers
Cathy
http://www.wheresmydamnanswer.com
July 24th, 2008 at 11:47 am
@Cathy C – Perhaps you can make some for your next Where’s My Damn Answer shindig!
July 24th, 2008 at 7:22 pm
Hi there…MOST EXCELLENT RECIPE…I did this on my own accord a few years back sans peas with a tuna steaks on the grill – my boyfriend/betterhalf STILL talks about the potatoes, but I can’t wait to try your recipe!!
Thank you so much…
also, i think you had mentioned not finding the Abita Purple Haze beer in S.D. – I was able to find it in La La land…so perhaps a Bevmo might carry it down your way…try it, you’ll like it!!! :)
Jody
July 24th, 2008 at 9:33 pm
This was sooo damn good. Best dish at TIJ for the 3rd year running.
July 25th, 2008 at 12:10 am
Great combo, I am all over this recipe!
July 26th, 2008 at 9:11 am
@jodycakes I love tuna steaks. Have you seen Alton Brown’s tuna grilling method using the charcoal chimney? I am sure to go check out Bevmo. Thanks for the tip!
@Jake Ready for the next TIJ! When are you off to South America?
@foodluvin I would like to make some mashed potato with your chipotle hotsauce!
July 26th, 2008 at 11:32 am
Added. Nice work on this one. Btw, my blog is dofollow, stop by and grab a link. Bompa
July 31st, 2008 at 10:07 pm
@Bompa Thanks for stopping by. As long as you actually contribute and comment in a positive way, I don’t mind you dropping the you know what and grabbing some links :)
August 6th, 2008 at 10:10 pm
I love wasabi in mashed potatoes. I like the unexpected addition of peas to give it texture.
August 7th, 2008 at 9:26 pm
@Jude – It was unexpected for me too. Typically I bruise spinach or watercress to get the green color going.
February 19th, 2009 at 12:34 pm
Hi! I saw your wasabi mashed potatoes on foodgawker when I clicked on “random”. The picture is stunning.