We decided to make Mashed Potatoes as part of our Fish n’ Chips Reimagined dinner, but we weren’t sure how we wanted to season them at first. Then, I reached back into the depths of my memory bank to a meal I had years ago with my dad and grandma at Island Way Grill in Clearwater Beach, FL. Thinking about that dinner brought me back to a wonderful place in time and space, and for a few moments, I just sat in my chair perfectly contented in silent reminiscence. Clearly, the wasabi mashed potatoes that came with my meal were not the big highlight of that moment…but don’t think for a second they themselves didn’t leave an impression on me! Since I was cooking with a somewhat stronger flavoured fish (Steelhead Trout), it seemed like the perfect time to attempt to recreate Wasabi Mashed Potatoes and incorporate them into my meal!
While we served our potatoes as a sort of stuffing, they would also be great as a fully embraced side dish that would pair very nicely with Deconstructed Crunchy Salmon Rolls, Seared Ahi Tuna, or even a juicy Grilled NY Strip Steak.
Time: 30 Minutes
Ingredients:
- Potatoes
- Milk
- Butter
- Wasabi (in a tube or as a powder)
Method:
- Wash and cut your potato(es) into cubes. The smaller you go, the less time they will need to boil.
- Place the cubes in a pot, pour in enough water to cover the potatoes, and bring to a boil.
- Boil until your potatoes are easily pierced with a fork. Then, drain the water, and transfer the potatoes to a bowl (or leave them in the pot).
- Add in some butter and milk, and mash to combine (adding more butter and milk as necessary to achieve your desired consistency).
- Lastly, add in your wasabi paste or powder, and stir/mash to fully combine that in as well.
- Heat your potatoes back to your satisfaction.
- Plate, devour, and enjoy!
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