Veg Classics--Wasabi Mashed Potatoes

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Wasabi Mashed Potatoes

 

Recipe By :Vegetarian Classics, Jeanne Lemlin

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Classics

 

Amount Measure Ingredient -- Preparation Method

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5 large boiling potatoes (preferably Yukon Gold) -- (3 lbs)

peeled & quartered

1 tablespoon wasabi powder

1 tablespoon water

2/3 cup milk -- (approximately)

3 tablespoons unsalted butter

1/2 teaspoon salt

 

Bring a stockpot of water to a boil and add the potatoes. Cook, partially

covered, until tender, about 20 minutes. The time will depend on the size of

the potato pieces.

 

Combine the wasabi and water in a small bowl and let sit at least 15 minutes to

develop its flavor.

 

Drain the potatoes in a colander.

 

Heat the milk in the pot in which the potatoes cooked. Add the potatoes and

turn the heat to low. Use an electric hand mixer to whip the potatoes until

smooth. Add a little more milk if the potatoes are too thick. Stir in the

butter and salt. Keep warm until ready to serve. Just before serving, stir in

the wasabi.

 

S(ISBN):

" 0-06-019482-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 102 Calories; 10g Fat (86.3% calories

from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 29mg Cholesterol;

288mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0