These wasabi-spiked mashed potatoes are the perfect side for grilled salmon.
Recipe adapted from Serious Eats.
- 4 lb. russet potatoes
- 2 cups whole milk
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature, cut into 1/2-inch pats
- 1.5-oz. tube wasabi
- Kosher salt and freshly ground black pepper
Peel potatoes and cut into rough chunks about 1 to 2-inches cubed. Transfer to a bowl of cold water to rinse. Change water two or three times until it runs clear.
Bring 4 quarts of water to a boil in a Dutch oven or large stockpot over high heat. Add potatoes and cook until completely tender, about 15 minutes. Drain potatoes in colander and rinse under hot running water for 30 seconds to wash away excess starch. Set ricer or food mill over now-empty pot and pass potatoes through. Add milk and butter and fold gently with rubber spatula to combine. Add wasabi, a bit at a time and tasting as you go, until the potatoes have enough of a kick. Season to taste with salt and pepper. Keep warm until ready to serve.