Wasabi Mashed Potatoes

Wasabi Mashed Potatoes

Blogger Mark Evitt of The Manly Housekeeper makes mashed potatoes with a kick, thanks to wasabi.

Prep Time



Total Time




6 to 8


lb Yukon gold potatoes, rinsed
tablespoon wasabi paste or powder
cup unsalted butter, melted
teaspoons salt
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.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.