East meets West in this Hell’s Kitchen mashed potatoes recipe. Made with Yukon Gold potatoes that have a moist, sweet flesh that works with virtually any cooking method. They make a brilliant mash, with wasabi adding a sharp hint of sushi-style heat.
How to Make Gordon Ramsay Wasabi Mashed Potatoes
Step 1. Place the potatoes in a large saucepan and cover with cold water by two inches. Add ½ tsp. of salt and bring to a boil. Lower the heat to simmer, cover the pot partially, and cook until the Yukon potatoes are very tender when tested with the tip of a sharp paring knife, 25 – 30 minutes.
Step 2. Drain the Yukon potatoes, set aside some of the cooking water.
Step 3. Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.
Step 4. Place the Yukon potatoes through a potato ricer or food mill and return them to the pot over low heat. Add the hot cream and butter mixture fold in wasabi powder and mix with a wooden spoon. If the Yukon potatoes are too thick, add a small amount of the reserved cooking water until they are the consistency you like or use a hand mixer for a smoother texture. Season to taste with salt and pepper and set aside to keep warm.
Try Hell’s Kitchen Buttermilk Red Bliss Mashed Potatoes