Wasabi Garlic Mashed Potatoes
- 9 lbs new golden potatoes
- 4 large cloves garlic
- Wasabi powder or paste (I'll discuss the amount down below)
- 8 oz or so of softened butter
- 4 tbsp olive oil
- 2 cups half and half
- Salt and pepper to taste
- Strip the outer papery layer off the garlic cloves, and then toss in a small bowl with some olive oil until they are fully coated.
- Roast the garlic in the oven for 40 minutes until the outer layer is fully browned/starting to blacken. Then set aside for a few moments to allow them to cool. Once they do, squeeze the garlic paste out of the cloves. Should be the consistency of...paste. Ya know. Set this paste aside for a bit. We are going to add some wasabi to it now.
- You should be able to find wasabi powder or wasabi paste in a tube at your local market. If you buy the powder, mix it with a little water until a nice paste is formed. Make it a little thin, because we are going to add the garlic paste to it. Use as much or as little wasabi as you like. I like the finished potatoes to have a bit of a green shade and a distinct garlic/wasabi aroma. So experiment a little. Just like you did in college, ladies.
- Mix the wasabi paste and the garlic paste until they are fully integrated. Set bowl in the fridge so the flavors can mature.
___________________________________________________- Clean and quarter your potatoes. I clean the skins with a vegetable brush thouroghly and leave the cleaned skins on the potatoes. But if you feel the need peel the skins, then go for it.
- Cook the potatoes according to how you cook your potatoes. I put them in a large pot and cover them with cold water with about another inch or so of water on top. Bring it to a boil and then simmer on reduced heat for around 20-30 minutes. I don't like them to get too soft. So I'm constantly testing to make sure they come out how I like them.
- Drain but reserve about 1/2 cup of the water to add to the masher while mashing.
___________________________________________________- I use a manual potato masher, but use whatever you have. Add the softened butter and the water from the potatoes early on to make the process a little easier.
- Add the garlic/wasabi paste and keep on mashing.
- Then add your half and half (or milk or heavy cream) a little at a time and keep mashing. Stop when you've reached the desired consistency. I don't know how much milk I used. I put 2 cups in the recipe, but it was probably less. I like mine thick and a little lumpy. Insert sex joke here.
- Add salt and fresh-ground pepper to taste.
___________________________________________________- Yum, yum...eat 'em up!
Tomorrow: The Fall Cocktail!
___________________________________________________Note: Remember to play the Badgerdaddy Trivia Challenge every day. Don't blame me if it sucks.