Wasabi Mashed Potatoes Print Email

2 pounds Russet potatoes, peeled
1 tsp salt
8 TBS (1 stick) salted butter, cut into slices
1 cup milk, half & half or cream
sea salt and white pepper to taste
1/2 cup sour cream (as needed)
prepared or fresh grated wasabi - TO TASTE

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Drain and peel, if desired. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.

Meanwhile, warm the milk in a second saucepan, add the butter to melt

Mash or whip potatoes with the warm milk mixture and salt and pepper to taste. Add enough sour cream (or crème fraîche, or cream) to get the desired texture. Season to taste with wasabi paste and serve immediately. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com