Recipe: Wasabi Mashed Potatoes

A New Spin on Holiday Sides
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A New Spin on Holiday Sides

Recipe by Cal-a-Vie ResortCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

108

kcal

We know it’s not Thanksgiving without some sort of mash, so we set out to look for new takes on the always-present mashed potato sides to mix things up. From mint to celery root to wasabi, we’re excited to try something new this year. Tell us, do you have go-to recipes you turn to every Thanksgiving, or do you try put a new spin on your menu every couple of years? Also try Whipped Neufchatel Mint Potatoes or Celery Root and Potato Puree.

Ingredients

  • 6 Yukon Gold potatoes, peeled and quartered

  • 2 tbsp nonfat sour cream

  • ¼ cup 1% milk

  • Salt and white pepper, to taste

  • 4 tsp (about) prepared wasabi, aka Japanese horseradish

  • 1-2 tbsp basil oil, optional

Directions

  • Cook the potatoes in enough salted water to cover in a saucepan until tender; drain well. Whip with a mixer or press through a food mill. Add the sour cream, milk, salt and white pepper and beat at low speed until smooth.
  • Add the wasabi gradually, beating constantly and checking frequently for taste; you may not need the entire amount. Add the basil oil for color, if desired.

Notes

  • Calories are per serving.

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