Wasabi Mashed Potatoes

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.

Wasabi Mashed Potatoes

4 from 8 votes

Course: SidesCuisine: American

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

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.

Ingredients

• 1 ¾ lb. Yukon Gold potatoes, peeled and cut into 1-inch cubes

• 1 C. 1 cream

• 3 Tbsp. 3 unsalted butter softened

• 1/2 tsp. 1/2 Kosher salt

• 1/2 tsp. 1/2 Ground black pepper

• 1 tsp. 1 wasabi powder

Directions

• 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.
• Drain the Yukon potatoes, set aside some of the cooking water.
• Blend the cream and butter in a small saucepan over medium heat and bring to a simmer.
• 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.

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

Try Hell’s Kitchen Buttermilk Red Bliss Mashed Potatoes

Gordon Ramsay Side Recipes