Wasabi Mashed Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

The fresh wasabi not only delivers a subtle taste of heat but also colors the potatoes a lovely pale sage green. It might seem over the top to serve the potatoes with the Wasabi-Crusted Roast Beef Tenderloin, but I found the pairing perfect.


  • lb/680 g russet or other floury potatoes, peeled and cut into 2-in/5-cm chunks


  1. Put the potatoes in a large saucepan and add cold water to cover. Place over high heat, cover partially, and bring to a boil. Add 1 tsp. of the salt and reduce the heat so the water boils gently. Cook until the potatoes are very tender when pierced with a knife, 10 to 12 minu