Wasabi and Green Onion Mashed Potatoes

Wasabi and Green Onion Mashed Potatoes

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  • 3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
  • 2 tablespoons wasabi paste (horseradish paste)*
  • 2 tablespoons Asian sesame oil
  • 1 cup chopped green onions

Recipe Preparation

  • Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.

  • Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Stir in green onions. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.

  • *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

  • FROM OUR TEST KITCHEN: If wasabi paste is unavailable, use wasabi powder to make your own. Place 3 tablespoons powder in small bowl. Stir in 1 tablespoon water; add more water by teaspoonfuls as needed to form thick paste.

Recipe by Michael Lomonaco,Reviews Section

Russet potatoes make fluffier mashed potatoes, while Yukon Gold, Yellow Finn or thin-skinned red or white potatoes are denser and heavier in texture. Three pounds of potatoes will yield approximately 6-8 servings. Peel, simmer over low heat until tender, and mash, blending with warmed non-dairy milk. (Or save some of the cooking water and use that to moisten the potatoes.) Add salt and pepper to taste. I like to mash my potatoes using a hand-held electric mixer. Don't use a food processor to mash potatoes - the potatoes turn into a starchy paste within seconds. Potatoes are also delicious when they are cooked and mashed with the skin on. It adds some color and texture to the potatoes when eating, and it also saves a lot of preparation time.



1 Variations on basic mashed potatoes:

2 For garlic mashed potatoes, cook six peeled cloves of garlic with the potatoes.

3 For roasted garlic mashed potatoes, cut the top off one head of garlic, drizzle 1 tablespoon vegetable broth over cut portion, wrap in parchment paper, then tightly wrap in aluminum foil. Bake at 400 degrees for about 45 minutes. Cool. Remove from wrapping, invert over bowl, and squeeze garlic out of the cloves. Add to potatoes while mashing.

4 For colorful mashed potatoes, add cooked vegetables while mashing. Try carrots, sweet potatoes, turnips, kale or spinach (well drained), broccoli, or celery root.

5 For herbed mashed potatoes, add fresh chopped herbs after the potatoes are mashed. Try parsley, dill, chives, cilantro, basil, or another of your favorites.

6 For green onion mashed potatoes, add one cup of chopped green onions to non-dairy milk while heating, then add to potatoes while mashing.

7 For spicier potatoes, add one to two tablespoons of spicy brown mustard while mashing, or try two tablespoons of prepared wasabi.

Definitive Wasabi Mashed Potatoes

There are lots of Wasabi Mashed Potato recipes out there. The problem is that most of them use the coloured horseradish stuff either as a paste from a tube or powder from tins. This recipe uses Namida® 100% Pure Wasabi Powder and the flavour of this side dish is outstanding. Enjoy.


Wasabi mashed potato is an easy recipe to make that will add a different flavour and colour to your meals. You need to understand how true Wasabia japonica performs to get the best out of the dish.

Serving Size

This recipe will provide sufficient Wasabi Mashed Potato for approximately 6 side servings.

The recipe quantities can be increased or decreased to suit the number you are cooking for.


3 pounds (1.4Kgs) Potatoes for boiling. The best potatoes to buy are new Russet potatoes.

Some types of potato are not good for boiling, some are specifically grown for roasting or french fries. These are not good for making mashed potatoes.​

The potatoes should have a nice shape (makes it easier to peel them), be smooth to the touch and undamaged (no bruises, cuts, etc). New potatoes are preferred as they have thinner skin and are firmer.

Do not buy potatoes that have sprouted or have a green tint to the skin. Store the potatoes in a cool, very dark place (not the refrigerator) to avoid getting a green colouring to the skin. If this occurs peel the green off – the rest of the potato will be OK.

Other Ingredients

  • 1 teaspoon Salt
  • 1 Tablespoon Namida® 100% Pure Wasabi Powder
  • 1 Tablespoons of butter
  • 1 teaspoon lemon juice
  • 1/3 cup of warm milk
  • Chopped chives or parsley as garnish
  • Cold water from the refrigerator


1. Peel the potatoes and cut into equal sized pieces.

2. ​Put potatoes into a saucepan of cold water. Ensure that the water is at least 2 inches (50mm) above the top of the potatoes. Add a teaspoon of salt to the water.

​3. Bring the water to the boil. Cover saucepan, turn down the heat and boil gently until the potatoes are fork tender – takes about 25 to 30 minutes. [Overcooking will make the potatoes disintigrate into a mush and become quite sticky.]

​4. Remove from heat and drain. Cover the saucepan with a double thickness of paper towels and replace the lid. [This absorbs the steam and the potatoes will be dry and fluffy.]

5. ​Leave for a few minutes for the potatoes to dry.

6. ​While the potatoes are cooking make up the Namida® Wasabi Paste. This is done by mixing 1 Tablespoon of Namida® 100% Pure Wasabi Powder with a small amount of COLD water. Mix to a stiff paste and set aside. [See video.]

7. ​Mash the potatoes quickly in the saucepan with an old fashioned potato-masher or use a potato ricer, this will keep the potato mix hot. I don’t recommend using an electric mixer as it is easy to over-mix and turn the mashed potatoes into a gluey mess.

8. ​Add the warm butter to the potatoes and mix together.

9. ​Add warm milk to the mix a bit at a time and throughly beat together until the mixure is smooth and fluffy.

10. ​Mix the Namida® 100% Pure Wasabi Paste into the mixture quickly so that the mixture becomes an even green colour.

11. ​Serve immediately with chopped chives or parsley as a garnish.


1. The secret to wonderful mashed potato is not to let the potato mixture cool down or get cold.

2. If the mixture does get too cold then warm it up over a very low heat, but this needs to be done before you add the Namida® 100% Pure Wasabi Paste. Heating the paste will drive off the Wasabia japonica volatiles and reduce the flavour profile of the mashed potato.

3. The longer you leave the Namida® 100% Pure Wasabi paste the stronger the flavour will become. This is true up to about 15 mins, after that the flavour starts reducing. To retain the flavour at the strength you want, wait until the flavour develops to the right point, add a teaspoon of lemon juice and stir into the paste, cover with food wrap and put into the refrigerator until needed. After a couple of hours throw it away and start again.

You can purchase 100% Pure Wasabia japonica rhizome powder here. This powder is freeze dried to retain all the ITC content and contains no additives.

Wasabi and Green Onion Mashed Potatoes

Makes 8 servings. Recipe from Epicurious.

3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
1 cup whipping cream
1/2 cup (1 stick) butter
2 tablespoons wasabi paste (horseradish paste)
2 tablespoons Asian sesame oil
1 cup chopped green onions

Bring potatoes to boil in large pot of water. Reduce heat to medium cook until tender, about 17 minutes. Drain well.

Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.

Wasabi Mashed Potatoes with Caramelized Sweet Onions

Enjoy this simple, quick and healthy Wasabi Mashed Potatoes with Caramelized Sweet Onions recipe.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings 4
Serving Size:


2 pounds red potatoes or red steamers, scrubbed
1 1/4 tablespoons extra virgin olive oil
2 cups chopped sweet or yellow onion
1 1/4 teaspoons salt
1 1/4 cups 1% low fat buttermilk
1 tablespoon wasabi powder*


Bring a large pot of water to a simmer. Cut potatoes into 1 inch chunks. Add to water return to a simmer. Simmer uncovered until potatoes are tender when pierced with tip of a knife, about 14 minutes. Meanwhile, heat a medium saucepan over medium-high heat. Add oil, then onion. Cook 8 to 10 minutes or until onions begin to brown, stirring occasionally. Remove from heat. Drain potatoes return to same pot. Sprinkle salt over potatoes cook over medium heat 30 seconds to dry potatoes. Add buttermilk and wasabi powder turn off heat. Mash with a potato masher until desired consistency. Stir in onion mixture transfer to serving plates.

Caramelizing the onions adds sweetness bringing out their natural sugars, and replacing the roundness your palate may expect from butter or cream. Another way to accomplish this goal is to add a head of roasted, peeled garlic to the pot, just before mashing–roast garlic by cutting off the top of the head, pouring in a teaspoon of olive oil, wrapping up the prize in aluminum foil, and placing it in a 500 degree toaster oven for 12-15 minutes. Cool, peel, and mash.


Red potatoes kept at room temperature for a few days make fluffy mashed potatoes, but Yukon gold or russets may replace them, with some extra effort. Add a little more buttermilk as the russets and Yukon golds have a drier texture. Wasabi paste may replace the powder for an even hotter, cleaner heat in the dish. *Wasabi is a root found in Japan. The pungent green Wasabi paste may replace the powder for an even hotter, cleaner heat in the dish.

Nutrition Facts:

Fat Calories: 57.60 g
Total Fat: 6.40 g
Sat. Fat: 1.20 g
Cholesterol: 2.70 mg
Total Carbohydrate: 56.10 g
Fiber: 4.70 g
Sugars: 9.50 g
Protein: 7.60 g

Category: Gordon Ramsay Recipes

Hell's Kitchen Gordon Ramsay ultimate Wasabi Mashed Potatoes recipe by Gordon Ramsay. Made with Yukon Gold potatoes that have a moist, sweet flesh that works with virtually any cooking method. They.

Hell's Kitchen King Crab Capellini with Chili, Lime, and Green Onion recipe by Gordon Ramsay. Capellini is one of the thinnest of strand pasta capelli d’angelo or angel hair, is a yet thinner.

Hell's Kitchen Pan Sea Scallops, Basil Mint Herb Salad with Coconut Lemon Grass Cream Sauce recipe By Gordon Ramsay. It might seem intimidating, but it's extremely easy to do at home. Here's how to.

Hell's Kitchen Buttermilk Red Bliss Mashed Potatoes recipe by Gordon Ramsay. Like Russet potatoes and medium-starch potatoes known as Yukon Golds. These varieties of potatoes contain the lowest.

Hell's Kitchen Mushroom Risotto with Parmesan Cheese recipe by Gordon Ramsay. Made with portobello mushrooms, thinly sliced, shallots and freshly grated Parmesan cheese.

Hell's Kitchen ultimate Yukon Gold Mashed Potatoes Recipe by Gordon Ramsay is absolutely rich and creamy, full of great whipped potatoes that are pressed through a potato ricer and with the high-fat.

Wasabi and Green Onion Mashed Potatoes - Recipes

For fluffy, light mashed potatoes, use floury potatoes for crushed potatoes, in which you wish to retain firmer chunks, use waxy potatoes.

For the fluffiest potatoes, use a ricer for a bit more of a sturdy mash, wield that potato masher for crushed potatoes, use a fork and only mash and crush here and there. All agree that potatoes must never be whipped in a food processor or you risk a gluey mess, as the whirling blade breaks down the walls of the cells, setting free the sticky starch. The amount of milk or cream, and butter, is purely according to your tastes and desire add and taste as you go along.

  • 3 pounds potatoes, either floury or waxy (see headnote)
  • Salt
  • 1/3 to 1/2 cup hot milk or cream,
    or as desired for your preferred consistency
  • 3 to 5 tablespoons butter
  • Pepper

1. Peel and cut the potatoes into chunks place in a saucepan with cold water to cover, shake in a little salt, and bring to a boil. Reduce the heat to low and cook until the potatoes are just tender. (Some cooks prefer boiling the whole potato, unpeeled, for an earthier flavor, then peeling them-or notonce tender.)

2. Pour the water off and return the potatoes to the heat for a few minutes, shaking the pan to evaporate the water and keep the potatoes light and dry. Cover and set aside, keeping warm.

3. Heat the milk in a saucepan until bubbles form around the edge.

4. Mash the drained potatoes using your preferred tool-ricer, masher, or fork-then with a wooden spoon, beat in the hot milk and butter. Season to taste with salt and pepper.


Hold the Potatoes, Chef

To hold potatoes, modern chefs have developed this trick: Rice the potatoes with the butter rather than mashing them together. Put them through the ricer a second or even a third time, for maximum fluffiness. Set the pan aside, covered, for up to 2 hours. A few minutes before you are ready to eat, heat the milk in a saucepan and add the buttered mash, in the amount you wish, until you get the right fluffy, creamy consistency.


Add a bunch of thinly sliced green onions to the milk and then heat through. Stir into your potatoes for a mash that is fragrant and oniony, flecked with green, and ecstasy to eat. In each bowl place a big pat of butter to melt in use more butter than you think you'd like, more than you know Is good for you. Close your eyes and smile your inner potato-eating smile.

Neeps and Tatties

This Scottish dish is also known as clapshot&mdashit's a chunky mash of rutabaga (hence the name neeps, a Scottish nickname for rutabagas, which are known as turnips in Scotland and swedes in England) and potatoes (affectionately nicknamed tatties in Scotland). Some say that Neeps and Tatties originated in the Orkney Islands all agree that it makes the finest, most classic accompaniment to a Burns Night haggis. To prepare Neeps and Tatties: In place of half the potatoes, use an equal amount of peeled, diced rutabaga. Cook and mash as directed, and mix in hot milk, butter, salt and pepper to taste, and chopped chives, if desired.

Green Thai Curry Mash

Mash potatoes as directed, but omit the milk. Add about 4 tablespoons Greek yogurt instead, along with green Thai curry paste (from a jar) to taste&mdashI'd suggest about 2 to 3 teaspoons, or more, depending on how hot it is-and a grating of block coconut cream (or several tablespoons unsweetened liquid coconut cream). Squirt in the juice of a half or whole lime, and serve.

Wasabi-Pea and Potato Mash

With a mortar and pestle, crush a big handful of hot wasabi peas until they form a rough meal. Proceed with the mashed potatoes as directed, mixing in the milk, but omitting the butter. Add the crushed wasabi peas and serve with a drizzle of sesame oil.


Decrease the amount of potatoes to 2 pounds and add a big bunch of kale, cut into strips or coarsely chopped, to the pot of potatoes and cook together. Mash as for champ, with the green onion-infused milk.

Lobster Mash

Make it rich with cream and either a crumble of fish bouillon cube or a few spoonfuls of fish/seafood broth and top it with a nugget of soft lobster butter (diced cooked lobster, with an equal amount of soft butter, and a sprinkling of chopped chives and fresh tarragon to taste). Serve with anything seafoody, such as crisp roasted fish, or with rare grilled steak.

Visit All About Potatoes featuring dozens of potato recipes

Yummy Potatoes
65 Downright Delicious Recipes

by Betty Marlena Spieler
Photographs by Sheri Giblin
Chronicle Books 2007
$18.95 Paperback 180 pp 24 color photographs
ISBN: 978-0-8118-5646-1
Recipe reprinted by permission.

Adding flavor to mashed potatoes with spicy ingredients.

7) Adding some salsa to add flavor to mashed potatoes sounded pretty good. I pretty much eat salsa with everything anyway, so why not mashed potatoes?

8) Several people also mentioned adding Wasabi powder to add flavor to mashed potatoes. Talk about spicing things up!

9) I was surprised how many people mentioned adding horseradish to creamy mashed potatoes as their favorite way to flavor them. Depending on how much extra heat you like, you can use the creamy horseradish or the regular horseradish.

10) A dollop of whole-grain mustard to mashed potatoes will give them additional flavor. There’s also spicy brown whole-grain mustard that would make a great mashed potato addition.

11) Finally, you can add your favorite hot sauce to your cooked potatoes for a flavorful addition.

Wasabi Double-Baked Potatoes

Wasabi, that greenish Japanese horseradish familiar from sushi bars, has many more uses than just accompanying raw fish. It adds a spicy edge to all sorts of foods without the heaviness of bottled horseradish.

You can find it in specialty and Asian markets in two forms: ready-to-use paste in a tube or powder in small tins. To use the powder, you make it into a smooth paste with water, as you’d do with dry mustard. The ready-to-use paste has a slightly sharper flavor and a deeper green color, and it’s my preference in these recipes.

As with all sharp seasonings, it’s best to start with a small quantity of wasabi and add more after tasting.

Heat the oven to 400 degrees.

Lightly spray the potatoes with cooking spray. Bake the potatoes until they’re tender (test them with the sharp point of a paring knife), about 1 hour. Alternatively, cook them in a microwave oven on high power for 6 minutes, then bake them in a 400-degree oven until they’re tender and the skins are crisp, about 15 minutes more. Reduce the heat to 375 degrees.

When the potatoes are cool enough to handle, split them lengthwise and scoop out the flesh, leaving about a 1/4-inch shell. Place the scooped potato in a bowl.

Meanwhile, melt the butter in a small nonstick skillet over medium heat. When it’s hot, sti r in the garlic and green onion. Remove the skillet from the heat. Transfer the butter to the potatoes along with the wasabi paste, sour cream, salt, pepper to taste and 1/2 cup cheese. Use a potato masher or fork to mash the ingredients together keep the mixture slightly lumpy. Taste adjust the seasoning.

Divide the mixture among the 4 potato shells, mounding it slightly. Sprinkle the tops evenly with the remaining cheese. Use your hands to gently press the cheese into place. Place the potatoes in a single layer on a baking sheet. (They can be made a few hours ahead up to this point and kept at room temperature.)

Wasabi Mashed Potatoes and Sour Cream Gravy

If you ever had it, you would remember it, trust me! It is a Japanese root plant with a hot, horseradish-like flavor. However, the hotness is not like what you taste with a jalapeno pepper, it is much more like the Asian hot mustard that you find in Chinese restaurants. It stimulates the nasal passages more than the tongue. Trust me, it can make your eyes water along with making your nose wiggle.

A touch of Wasabi is a delicious surprise and gives zest to traditional dishes like mashed potatoes. Just make sure that you don’t put in too much! Here is my favorite recipe that uses wasabi:


  • 6 medium potatoes, peeled and sliced thin
  • 1 cup fat free chicken broth
  • 2 tablespoons real butter
  • 2 tablespoons minced onion
  • 1 tablespoon Wasabi powder (more or less to taste)
  • 1 teaspoon minced chives
  • salt and pepper to taste
  1. Boil potatoes in salted water for 20 minutes or till tender
  2. Drain and set aside to dry out a bit
  3. In a small bowl, mix the Wasabi seasoning and 1 tablespoon of water and set aside
  4. Heat chicken broth, onion and butter in a saucepan over low heat for 2 minutes
  5. Add potatoes and simmer until potatoes are hot Remove from heat and mash with a hand masher
  6. Add Wasabi mixture and salt and pepper to taste, and stir thoroughly

One of my favorite things to serve these potatoes with are grilled pork chops. They are also excellent with barbecued ribs or chicken and a nice green salad.

I would also like to share with you my favorite recipe for gravy to go with these mashed potatoes. It is made with sour cream, and I think the creaminess of this gravy goes perfectly with the spiciness of wasabi mashed potatoes.

Sour Cream Gravy


  • 3 tablespoons cold butter
  • 1 tablespoon of minced onion
  • 1 clove garlic, minced
  • 4 tablespoons flour
  • 1 1/2 cups fat free chicken broth
  • 8 ounces sour cream
  • salt and pepper, to taste
  1. Melt the butter in a sauce pan over low heat
  2. Add the onions and garlic and stir until translucent, about 2 minutes
  3. Stir in the flour a little at a time until well combined
  4. Add chicken broth and continue stirring until thickened
  5. Stir in the sour cream and keep stirring until hot
  7. Remove from heat and taste, salt and pepper, if desired

I think you will find this gravy surprisingly delicious, especially with these potatoes. It also goes great with regular mashed potatoes and fried chicken.