Wasabi Mashed Potatoes

  • Prep 15 min
  • Total 45 min
  • Servings 6
Wasabi Mashed Potatoes


lb Yukon gold potatoes, rinsed
tablespoon wasabi paste or powder
cup unsalted butter, melted
teaspoons salt
1 1/2
cups Yoplait® Greek 100 plain yogurt (from 2-lb container)


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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