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)
Preparation
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.
