Creator
Eric Silverstein
Creator Note
A modern take on a comfort dish, these mashed potatoes are enriched with butter and cream, brightened by wasabi, and finished with a sprinkle of aonori for a savory, ocean-kissed aroma. The wasabi accents - but does not overpower - the overall dish, while the aonori adds umami notes at the end.
Menu Category
Salads & Sides
Dietary Tags
VegetarianNut-Free
Cooking Time
Active time: 30 min • Total time: 40 min
Total Yield
~5 cups
Serving Size
~¾–1 cup per person
# of Servings
4-6
Special Equipment
• Stock Pot (3-4 quarts capacity) • Colander • Saucepan • Potato masher
Ingredients
- 2 ½ lb Yukon Gold potatoes, quartered
- Kosher salt, divided
- 1 cup heavy cream
- 1 Tbsp wasabi powder
- 4 Tbsp unsalted butter
- Aonori, to garnish
- Fried shallots, to garnish (optional)
Sourcing Tips:
- Aonori can be found in Japanese grocery stores; traditionally, it is used as a garnish on takoyaki and okonomiyaki.
- I recommend the Cock brand for the fried shallots — you can find it at most Asian markets in Austin. The jar is labeled “Fried Onion,” but don’t be fooled — they’re actually shallots.
Instructions
- Cook potatoes Place the potatoes in a large pot and cover with cold water. Salt the water so it tastes pleasantly seasoned, then bring it to a boil over high heat. Cook for 15–20 minutes, or until a fork slides in easily. Drain well and return to the pot or a large mixing bowl.
- Prepare wasabi cream In a small saucepan on medium low heat, heat the heavy cream. Add the wasabi powder and 1 Tbsp salt to the saucepan. As the cream is getting warm, add the unsalted butter and stir the butter until it is melted and the wasabi powder has dissolved into the liquid.
- Mash potatoes Add the cream mixture to the cooked potatoes. Using a potato masher, mash the cooked potatoes until they are smooth.
- Garnish & serve Just before serving, garnish the mashed potatoes with aonori and fried shallots, as desired.
Serving & Storage Suggestions
- Ideal Temp: Best served warm or hot.
- Make Ahead Optionality: This dish can be made a few hours in advance and kept warm in a covered dish.
- Leftover Recs: This dish can be stored in the fridge and reheated as leftovers. Reheat gently on the stove or in the microwave, adding a splash of cream or milk if needed to loosen the texture.
- Best By: 2-3 days
Did you make this?
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