Wasabi Mashed Potatoes


1 lb. russet potatoes, cut into uniform chunks
½ c. Greek yogurt or sour cream
1 - 2 tsp. prepared wasabi
2 - 4 Tbsp. cream, half & half, or milk
¼ c. minced fresh parsley
Salt and pepper, to taste

Place the chunks of potatoes into a saucepan and cover with cold water; bring to a boil and simmer until the potatoes fall apart when pierced with a fork. Drain the potatoes. While the potatoes are still hot, use a tongs to transfer them to a potato ricer or food mill and press the hot potato pieces back into the empty, warm saucepan. (Because we’re using a potato ricer/food mill, it’s not necessary to peel the potatoes before cooking them; when you rice potatoes, the skins don’t make it through the press.)

Once all of the potatoes have been riced, add the yogurt or sour cream, prepared wasabi, and cream and stir to combine. (Note: Add small amounts of the wasabi and the cream first and then continue adding more until you reach the desired flavor and consistency. You can always add more, but it’s usually more difficult or even impossible to take it back once it’s already in there! If your potatoes do get too runny, you can place them on a warm burner until the extra liquid evaporates.) Once you’ve reached the desired consistency, add the fresh parsley and salt and pepper to taste. Makes 2 servings