Wasabi Garlic Mashed Potatoes
9 lbs new golden potatoes
4 large cloves garlic
Namida® 100% Pure Wasabi Powder
8 oz or so of softened butter
4 Tbsp olive oil
2 cups half and half or milk or heavy cream
Salt and pepper to taste
- Preheat your oven to 425 degrees F (220 deg C).
- Strip the outer papery layer off the garlic cloves, and then toss in a small bowl with some olive oil until they are fully coated.
- Roast the garlic in the oven for 40 minutes until the outer layer is fully browned/starting to blacken. Then set aside for a few moments to allow them to cool. Once they do, squeeze the garlic paste out of the cloves. Should be the consistency of…paste. Set this paste aside to cool slightly.
- Mix the Namida® 100% Pure Wasabi Powder it with a little water until a nice paste is formed. Make it a little thin, because we are going to add the garlic paste to it. Use as much or as little wasabi as you like.
- Mix the wasabi paste and the garlic paste until they are fully integrated.
- Set bowl in the fridge so the flavours can mature.
- Clean and quarter your potatoes. You can either leave the skins on (after a good scrubbing), or peel them.
- Cook the potatoes according to how you cook your potatoes. Put them in a large pot and cover them with cold water with about another inch or so of water on top. Bring it to a boil and then simmer on reduced heat for around 20-30 minutes. Don’t let them get too soft. Test to make sure they come out how you like them.
- Drain but reserve about 1/2 cup of the water to add to the masher while mashing.
- You can use a manual potato masher, but use whatever you have. Add the softened butter and the water from the potatoes early on to make the process a little easier.
- Add the garlic/wasabi paste and keep on mashing.
- Then add your half and half (or milk or heavy cream) a little at a time and keep mashing. Stop when you’ve reached the desired consistency.
- Add salt and fresh-ground pepper to taste.
- Serve while warm.