Wasabi Mashed Potatoes

Name: Wasabi Mashed Potatoes
Ingredients: 3 pounds Russet Potatoes, Peeled, Cut Into 2-inch Pieces; 1/4 cups Butter; 3/4 cups Skim Milk; 1-1/2 Tablespoon Wasabi Powder; 1 teaspoon Sea Salt (or To Taste); 1/2 cups Nonfat Plain Greek Yogurt; 1/2 cups Wasabi Peas, Chopped, For Garnish

7 ingredients

3 steps

Ingredients

3 pounds Russet Potatoes, Peeled, Cut Into 2-inch Pieces
1/4 cups Butter
3/4 cups Skim Milk
1-1/2 Tablespoon Wasabi Powder
1 teaspoon Sea Salt (or To Taste)
1/2 cups Nonfat Plain Greek Yogurt
1/2 cups Wasabi Peas, Chopped, For Garnish

Directions

1

Place prepared potatoes in a large pot of cold salted water. Bring to a boil and cook until tender, about 20 minutes. Drain and return potatoes to pot. Add butter and let melt. Add milk and mash.
2

Add wasabi powder and generously salt the potatoes. Mash them with a potato masher. If you prefer a smooth consistency, you may then puree with an immersion blender or hand blender. Stir in Greek yogurt. Garnish with wasabi peas.
3

Note: These can be made gluten-free if you leave out the garnish of wasabi peas.