Wasabi Mashed Potatoes

Yields
Serves 8 to 10

Total Time
45 mins

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.

Photo: Yunhee Kim; Styling: Kevin Crafts

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)

Step 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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 143Calories from Fat 47

% Daily Value *
Total Fat 7.5g12%

Saturated Fat 4.7g24%
Cholesterol 27mg9%
Sodium 135mg6%
Total Carbohydrate 17g6%

Dietary Fiber 1.2g5%
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Wasabi Mashed Potatoes