Saturday, March 26, 2011
Wasabi Mashed Potatoes
3 pounds white potatoes
2 tablespoons butter, cubed
3 cloves garlic, pressed or minced
1½ cups half-and-half
1 tablespoon wasabi paste (more if you want)
½ cup chopped parsley
Salt and pepper to taste (remember that potatoes take a lot of salt)
1. Scrub, peel and cut the potatoes into large chunks. As you cut them up, put them in a bowl of water to keep them from changing color.
2. Drain the cut-up potatoes, place them in a 4-quart pan, and cover with salted water. Bring to a boil over high heat. Reduce heat to medium and cook until tender, about 20 minutes. Check their doneness by sticking a knife into the fattest chunk. If it goes right through without reaching a hard place, the potatoes are done. Try not to overcook.
3. Drain well and squeeze through a potato ricer into a bowl if you wish or just put them in a bowl.
4. Warm the butter and half-and-half in the microwave. Add the garlic and begin to mash; add the warmed butter and milk, continuing to mash until the mixture is as smooth as you like it. If you need more half-and-half, warm it first. Add the wasabi, salt, and chopped parsley. Serve warm in a warmed bowl.
You can make this slightly ahead of time. Reheat gently in a pan on the top of the stove or in the microwave. Sometimes you need to add a bit more warm half-and-half if the potatoes stiffen up while waiting.
6 or more servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days Hula Nights