Recipe: Wasabi Mashed Potatoes
A New Spin on Holiday SidesCourse: SidesCuisine: AmericanDifficulty: Easy
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.
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
- 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.
- Calories are per serving.