Adding wasabi infused oil to mashed potatoes will give you a gently spicy, Japanese-inspired twist to the classic potato dish. It’s a make-ahead friendly dish that can be served as a side dish or on its own as a brunch in crunchy potato skins (as per photo) or as a light meal dish topped with smoked salmon, veggie medley . . . or anything else your heart may desire!
If available in your area, use Yukon Gold potatoes or any gold-fleshed potato variety . . . as they normally have the ideal ratio of creaminess to waxiness to starch to give you, when cooked, unfussy mashed potatoes that everyone will love.
Serve on its own or in bake potato skins with Tzatzki and Salad greens!
Recipe
Ingredients 1 kg Yukon Gold Potatoes 1 - 1½ tblsp sea salt Low fat milk or reserved cooking water 1 - 2 tblsps Wasabi infused olive oil, or to taste Preparation Method
Peel potatoes and cut into small cubes and place in a pot filled halfway with cold water and sea salt.
Once you’ve added all the potatoes, place pot on stove uncovered and bring water to boil. Now reduce the heat to simmer and cook potatoes until tender. This will take about 10 minutes.
With a slotted ladle, remove potatoes from pot and reserve some of the cooking water for later use. Now drain potatoes well and then return to pot to mash.
Mash the potatoes until smooth. Pour in a little low-fat milk or some of the reserved cooking water. Stir until you have your preferred consistency. I like my mashed potatoes a bit chunky; others like it smooth and creamy. In any case, once you have the consistency you like, add the wasabi infused oil to taste, stir well and serve warm.
I often serve mashed potatoes in baked potato skins ( see photo below) with Tzatziki (yoghurt cucumber dip - with or without the garlic) and green salad as a main course or as a side dish topped with finely chopped fresh herbs of your choice, lightly sautéed scallions or smoked salmon or if you prefer, just some finely chopped chives.
Tips!
If you like you can also use garlic infused olive oil in this recipe or a mixture of garlic and wasabi infused oil. No if you don’t have olive oils of this type, then you can of course always use wasabi paste mixed with good quality olive oil and freshly pressed garlic.
If using garlic oil in the mashed potatoes, then I would suggest you serve the masked potatoes with Tzatziki dip without the garlic! Sometimes less is more!!!
©KaritasM – February 2023
