Here’s a different, hot twist on an old classic favorite. Adding Japanese wasabi to mashed potatoes lends another depth of flavor and a kind of heat that will clear out any sinuses. Instead of using milk as I usually do in classic mashed potatoes, I substitute chicken broth. You can adjust the recipe according to your tolerance for the wasabi’s heat.

Serves 4-6

Ingredients
8 medium sized Idaho potatoes, washed, peeled and chopped into bite-sized chunks
1 1/4 cup chicken broth
2 tablespoons butter
2 tablespoons olive oil
3 1/4 teaspoons salt
2 heaping tablespoons of wasabi paste (mix together 2 tablespoons of dry wasabi powder with a little bit of water until smooth pasty consistency is achieved. Be careful not to add too much water first; you can always add more as necessary).

Method

In a large pot, bring water to a vigorous boil. Boil the potatoes for 15-20 minutes until fork tender. Drain the potatoes and set aside in a large bowl.

Add the chicken broth, butter, olive oil and salt. Mash together until any lumps have dissolved then using a whisk, whip vigorously for 1 to 2 minutes until the potatoes are a nice, smooth consistency.

Using a large spatula, fold in the wasabi paste until thoroughly mixed. If the potatoes become a little dry during mashing or whipping, simply add 1/4 cup of chicken broth at a time until the desired consistency is reached; adjust seasonings as necessary. Serve very warm.