Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor." />

su-Wasabi Mashed Potatoes
Photo: Yunhee Kim; Styling: Kevin Crafts
Yields Serves 8 to 10 Total Time 45 mins
AuthorShigefumi Tachibe
Chef Shigefumi Tachibe, Chaya Restaurants, Los Angeles: "I found the flavors of Thanksgiving to be somewhat bland when I moved to America in 1983 from Nagasaki, Japan. However, I cooked American dishes every year in order to teach the traditions to my children. But now I like to add subtle Japanese twists without them being too overwhelming."

Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.

How to Make It

Step 1
1

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Step 2
2

Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.

Step 3
3

*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.

Ingredients

 2 1/4 pounds large russet potatoes, peeled and cut into chunks
 1 tablespoon reduced-sodium soy sauce
 2 tablespoons powdered wasabi
 1 teaspoon sea salt
  About 1 cup whipping cream, warmed
 1/4 cup thinly sliced red and/or green shiso leaves* (optional)

Directions

Step 1
1

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Step 2
2

Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.

Step 3
3

*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.

Wasabi Mashed Potatoes