Wasabi-buttered Mashed Potatoes Recipe

Time30m

Serves4

Make Wasabi-buttered Mashed Potatoes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Peel and Cut Potatoes
Peel the Russet potatoes and cut them into quarters. This will help them cook faster and make them easier to mash.
2
Boil the Potatoes
Place the cut potatoes in a large pot. Fill the pot with enough water to cover the potatoes, and add 1 tsp of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.

3
Drain the Potatoes
Once the potatoes are cooked, drain them in a colander and let them sit for a minute to allow excess moisture to escape.
4
Add Butter and Wasabi
Return the potatoes to the pot. Add the unsalted butter and wasabi paste. Begin mashing the potatoes with a potato masher or fork, incorporating the butter and wasabi as you go.
5
Add Heavy Cream
Slowly pour in the heavy cream while continuing to mash the potatoes until they reach your desired consistency. Adjust the cream based on how creamy you want the potatoes.
6
Season the Mashed Potatoes
Taste the mashed potatoes and adjust seasoning with additional salt and black pepper to taste.

7
Garnish with Chives
Chop the chives finely and sprinkle them over the mashed potatoes as a garnish before serving.