These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

635 calories; protein 8.2g 17% DV; carbohydrates 81.5g 26% DV; fat 32.3g 50% DV; cholesterol 83mg 28% DV; sodium 250.1mg 10% DV. Full Nutrition

Reviews (62)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2005
Awesome potatoes. I made some changes. I stirred together 1tablespoon wasabi paste with 1/2c sour cream for 3 lbs of potatoes. I omitted the oil and butter. Read More
(49)

Most helpful critical review

Rating: 3 stars
06/16/2008
These were OK as directed. I try to follow a recipe word for word the first time. Next time I will add MUCH more milk (they were dry) more garlic (I know hard to believe but when roasted the flavor isn't as strong). And definitely more wasabi. I bought the wasabi powder the same day I made these so I know it wasn't the powder not being strong enough they just needed more. I think the ingredients are good for this just not the right proportions. Read More
(11)
74 Ratings
  • 5 star values: 30
  • 4 star values: 32
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
03/03/2005
Awesome potatoes. I made some changes. I stirred together 1tablespoon wasabi paste with 1/2c sour cream for 3 lbs of potatoes. I omitted the oil and butter. Read More
(49)
Rating: 5 stars
11/14/2007
Great combination of flavors! Read More
(20)
Rating: 5 stars
11/15/2006
YUM. I love mashed potatoes and I love wasabi. I made the recipe with chopped garlic rather than roasted and I added extra (and lots of it) wasabi paste. This was perfect with Firecracker Salmon and Japanese Zucchini from this site. Read More
(19)
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Rating: 3 stars
06/15/2008
These were OK as directed. I try to follow a recipe word for word the first time. Next time I will add MUCH more milk (they were dry) more garlic (I know hard to believe but when roasted the flavor isn't as strong). And definitely more wasabi. I bought the wasabi powder the same day I made these so I know it wasn't the powder not being strong enough they just needed more. I think the ingredients are good for this just not the right proportions. Read More
(11)
Rating: 5 stars
03/31/2004
YUM! My guests were impressed with this part of the menu and so was I. It made a very nice platform for terriyaki salmon. As I was short on time I just used instant potatoes and made them according to pkg instructions then mashed in the roasted garlic and wasabi. As other reviewers tipped I needed more wasabi to give it a nice kick. Thank you! Read More
(8)
Rating: 4 stars
09/14/2010
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. Read More
(7)
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Rating: 4 stars
12/04/2002
Great alternative to "regular" mashed potatoes. Was a hit last Christmas dinner.... Read More
(6)
Rating: 4 stars
08/26/2008
I just added half a cup of sour cream and increased the wasabi portion about 1/2 tablespoon to moisten it up a little. In addition I added garlic salt to taste because potatos are so starchy they seem to aborb more to get the taste desired. Great recipe! Read More
(6)
Rating: 5 stars
09/12/2006
I used six potatoes and almost two bulbs of roasted garlic (we love garlic). I mashed everything together like I normally make potatoes and then added wasabi paste - to taste! Too much and it burns too little you you can't taste it. You want a little burn of course. I served these with my own marinade of ginger soy tuna steaks (served rare) over spring mix. It's a keeper! Read More
(6)