• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly.
• Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly.
• Transfer to a blender. Process to a puree. Add Wasabi paste to puree. Stir into warm mashed potatoes. Season with salt and pepper to taste.
1 lb. Baking potatoes, like russets, peeled
Salted water
4 Tbsp. butter, cut into pieces
1/4 cup heavy cream, heated
1 Tbsp. roasted garlic puree
1/2 pound spinach, stems removed
3 tsp. 100 percent real Wasabi Paste
salt and pepper
Salted water
4 Tbsp. butter, cut into pieces
1/4 cup heavy cream, heated
1 Tbsp. roasted garlic puree
1/2 pound spinach, stems removed
3 tsp. 100 percent real Wasabi Paste
salt and pepper
This article appears in October 2024.