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Ingredients
- 3 lb. russet potatoes, peeled, cut into 2" pieces
- 3/4 cup whole milk
- 1 T wasabi power
- 1/4 cup (1/2 stick of butter)
Method
- Place potatoes in a large pot of cold salted water.
- Boil until tender, about 20 minutes.
- Drain, return to pot and mashie mash.
- Combine 3/4 cup milk and 1 T wasabi power in a small bowl. Stir to dissolve powder. Add milk mixture to butter and potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper.