This recipe originally accompanied epi:recipeLink="101026"Cod with Miso Glaze and Wasabi Mashed Potatoes</epi:recipeLink>.<br><br> Here's an inventive use for the horseradish that most people know as a sushi condiment.
Recipe information
Yield
Serves 6 as a side-dish
Ingredients
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup butter
Preparation
Step 1
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Step 2
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
