Cucumbers and the zesty flavors of lemon, dill, and a tiny bit of sugar make for a ridiculously delicious combination. I ate the entire thing even though the recipe calls for 4 servings. Make only as much as you’ll consume immediately because it doesn’t store well.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 medium head garlic
- 1 teaspoon olive oil
- 12 potatoes
- 1 cup butter, softened
- 4 teaspoons wasabi powder
- water as needed
- ½ cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts
| Calories | 635 kcal |
| Carbohydrate | 82 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 7 g |
| Protein | 8 g |
| Saturated Fat | 20 g |
| Sodium | 250 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I thought this was a nice side to go with the Teriyaki Tuna on this site, : I halved this recipe and served it with the Teriyaki Tuna. I used frozen garlic buds (6) and roasted them; 3 potatoes, 2 t wasabi and mixed with a little water to make a paste; ¼ c milk; 3T butter salt pepper to taste. Reviews: I used frozen garlic buds, rubbed them with olive oil on and roasted them on tin foil in the toaster oven (400) for about 15 min watching closely so they didn’t burn. When they were done I mashed them and added to potatoes. For 2 servings, I used the above garlic buds, 1 T wasabi powder (mixed with just a little water; 3T butter; salt and pepper ; 1/4 c milk. I placed the teriyaki tuna on top of the mashed potatoes. Asparagus is also a good side with the Teriyaki tuna and wasabi mashed potatoes,
I used instant garlic mash P’s. I added sour cream and herbz butter. I used about 1 heaping tbsl wasabi and kosher salt. It was awesome with dry aged beef and will make again. Next time I may add al touch of soy sauce.
Careful with this recipe. It’s very good, but it will serve dozens of people. May want to cut in half for a family of four.
My fiance made these to the recipe, and we tasted them and decided they needed much more of a “punch”. Wound up adding about another teaspoon of wasabi powder before they had any proper zing.
I followed the reviewer’s advice who mixed wasabi with sour cream (1-1 1/4T wasabi to 1/2c sour cream) and then stirred into the potatoes. I did also use some butter, but only 1 stick. I think you could get away without it if you use sour cream (or you could probably use margarine instead), but I do like the added richness, and I don’t often eat mashed potatoes, so I splurged this time. I also did not bother roasting the garlic.
Made just a few adjustments to this. First, I only roast the garlic for 20 minutes so it doesn’t loose most of it’s flavor. The time is still long enough to get the garlic nice and soft. I use between 2-4 tsp of wasabi paste…depending on how many potatoes I am making. I start with 2 tsp and if it needs more, I add until I get it to where I like it. I also add 2 spoonfuls of horseradish as well. Like the wasabi paste, if you think that might be too much, start with one spoon and see how it tastes. The combo blends well together and isn’t over the top in regards to being too spicey.
My horseradish-loving husband thought these were great. My teenager did not. I served them with Asian Style Country Ribs from this site and thought they were a great alternative to rice or noodles.
I used crushed wasabi peas (which are great on their own too) instead of the powder, red potatoes with skin on, and also added chopped green onion. It tasted sooo good!
This is not your traditional mashed. I didn’t like the garlic and spicy flavor so I guess I’m a mashed potato traditionalist.
So delicious! I ended up adding double the wasabi. It was so tasty it didn’t need any butter or gravy.
This recipe has a kick if you ADD more of everything! For 2 servings, I used: 1 T wasabi powder; 1/3 cup butter; 2 t. minced garlic; 1/4 – 1/2 c. milk; no water. Makes it nice and creamy and spicy. YUM.
I completely love these mashed potatoes but with a few changes. I have made them 5 or 6 times now with wasabi paste, or horseradish wasabi paste instead of wasabi powder. I also use minced garlic just because it’s easier. I have served them to several different groups of people, all with rave reviews!! Everyone has loved them. The horseradish wasabi paste is the overall favorite. Perfect with ahi tuna! I crave them on a regular basis now!
Fantastic!!! They were perfect with Salmon and so I made them again to serve with Tuna steaks. I did the tuna with oj, soy, ginger and garlic…it went really well with the wasabi. Only changes I made (halved the recipe) , 1/4 tsp of olive oil, and subbed fat free chicken broth for the milk and butter. Still perfectly creamy and delicious. Thanks Heather!
I made these tonight minus the garlic and we loved them! Served them with a tuna steak and baked french style green beans.
These were delicous!! I like wasabi and thought it added an interesting flavor to the potatoes and not to hot, just right. The only change I made was to use 3 tsp. of prepared wasabi.
My husband really enjoyed this recipe. I especially enjoyed the addition of the roasted garllic.
Pretty good. Definitely a “small-portion” dish. Too much would be overpowering.
These were great! Made them with the ‘Ginger glazed Mahi Mahi’ off this site. The potatoes were a hit. I didn’t really measure anything, just eyeballed it all, but the combination of the roasted garlic and wasabi was really tasty, and I don’t really even like wasabi. My hubby also approved, and he can be hard to please. Definitely a must try!!
I loved these potatoes! I replaced the Wasabi powder with real Wasabi and it was awesome.
These were killer!!! The taste of Wasabi was perfect. These went with Stuffed Pork Chops.
Good, but definately needs more wasabi to suit me