Wasabi Mashed Potatoes

East meets West in this fusion matchup of a classic side dish with a spicy horseradish condiment.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6

3
lb Yukon gold potatoes, rinsed
1
tablespoon wasabi paste or powder
1/2
cup unsalted butter, melted
2
teaspoons salt
1
cup Greek Fat Free plain yogurt (from two 6-oz containers)

  • 1 In 4-quart Dutch oven, heat enough salted water to cover potatoes to boiling. Add whole potatoes; cook 25 to 30 minutes or until fork tender. Drain.
  • 2 Meanwhile, if using wasabi powder, mix 1 tablespoon powder with 1 tablespoon water in small bowl; let stand 5 minutes.
  • 3 In large bowl, place drained potatoes. Using electric mixer on low speed, breaking up potatoes. Beat in melted butter and salt. On medium speed, beat in yogurt and wasabi until desired consistency.

Expert Tips

This is an easy dish to adjust on the fly. Add more or less wasabi for more or less kick.

To increase the richness of these mashed potatoes, add 1/2 cup half-and-half and use sour cream instead of the yogurt.