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 5 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. cream

  • 3 Tbsp. unsalted butter softened

  • 1/2 tsp. Kosher salt

  • 1/2 tsp. Ground black pepper

  • 1 tsp. 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


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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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