The definitive Wasabi Mashed Potato recipe
Introduction
Wasabi mashed potato is an easy recipe to make that will add a
different flavour to your meals. You need to understand how true
Wasabia japonica performs to get the best out of the dish.
Serving size
This recipe will provide sufficient Wasabi Mashed Potato for
approximately 6 side servings.
The recipe quantities can be increased or decreased to suit the
number you are cooking for.
Ingredients
3 pounds (1.4Kgs) Potatoes for boiling. The best potatoes to buy
are new Russet potatoes.
The potatoes should have a nice shape (makes it easier to peel
them), be smooth to the touch and undamaged (no bruises, cuts,
etc). New potatoes are preferred as they have thinner skin and are
firmer.
Do not buy potatoes that have sprouted or have a green tint to the
skin. Store the potatoes in a cool, very dark place (not the
refrigerator) to avoid getting a green colouring to the skin. If
this occurs peel the green off – the rest of the potato will be OK.
1 teaspoon Salt
1 Tablespoon Namida® 100% Pure Wasabia japonica powder
1 Tablespoon of butter
1 teaspoon lemon juice
1/3 cup of warm milk
Chopped chives or parsley as garnish
Method
1. Peel the potatoes and cut into equal sized pieces.
2. Put potatoes to a saucepan of cold water. Ensure that the water
is at least 2 inches (50mm) above the top of the potatoes. Add a
teaspoon of salt to the water.
3. Bring the water to the boil. Cover saucepan, turn down the heat
and boil gently until the potatoes are fork tender – takes about 25
to 30 minutes. [Overcooking will make the potatoes disintegrate
into a mush and become quite sticky.]
4. Remove from heat and drain. Cover the saucepan with a double
thickness of paper towels and replace the lid. [This absorbs the
steam and the potatoes will be dry and fluffy.]
5. Leave for a few minutes for the potatoes to dry.
6. While the potatoes are cooking make up the Namida® Wasabi paste.
This is done by mixing 1 Tablespoon of Namida® 100% Pure Wasabia
japonica powder with a small amount of COLD water. Mix to a stiff
paste and set aside. [See note.]
7. Mash the potatoes quickly in the saucepan with an old fashioned
potato-masher or use a potato ricer, this will keep the potato mix
hot. We don’t recommend using an electric mixer as it is easy to
overmix and turn the mashed potatoes into a gluey mess.
8. Add the warm butter to the potatoes and mix together.
9. Add warm milk to the mix a bit at a time and throughly beat
together until the mixure is smooth and fluffy.
10. Mix the Namida® 100% Pure Wasabia japonica paste into the
mixture quickly so that the mixture becomes an even green colour.
11. Serve immediately with chopped chives or parsley as a garnish.
The secret to wonderful mashed potato is not to let the potato
mixture cool down or get cold.
If the mixture does get too cold then warm it up over a very low
heat, but this needs to be done before you add the Namida® 100%
Pure Wasabia japonica paste. Heating the paste will drive off the
Wasabia japonica volatiles and reduce the flavour profile of the
mashed potato.
Note: The longer you leave the Namida® 100% Pure Wasabia japonica
paste the stronger the flavour will become. This is true up to
about 15mins, after that the flavour starts reducing. To retain the
flavour at the strength you want, wait until the flavour develops
to the right point, add a teaspoon of lemon juice and stir into the
paste, cover with food wrap and put into the refrigerator until
needed. After a couple of hours throw it away and start again.
© New Zealand Wasabi Limited 2007 – 2008
Special Offer
3 Jars 50gm Namida®100% Pure Wasabia japonica powder are available
at http://www.wasabi.co.nz/order-powder.htm for the Special price
of US$29.95 including freight. Go there now as the offer will not
last for long!
p.s. Feel free to pass this recipe onto your friends.
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