Wasabi mashed potatoes


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 to 8 servings
*PLUS Cooking time: 22 minutes


  • 4 large potatoes, about 1.5 kg

  • 2 to 3 tsp wasabi paste

  • 1 tsp salt

  • 1 1/2 cups milk

  • 3 green onions, thinly sliced

  • 2 tbsp minced pickled ginger, optional


  • Peel potatoes. Slice into quarters. Place in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, until potatoes are very tender, from 20 to 25 minutes.

  • Meanwhile, place wasabi and salt in a large, microwave-safe measuring cup. Slowly whisk in milk until wasabi dissolves. Microwave, uncovered, on high until hot, stirring halfway through, 2 minutes. Or heat in a large saucepan.

  • Drain potatoes and return to pan. Set on hot burner. Toss gently until any liquid has evaporated. Mash with a potato masher or put through a potato ricer. If it is difficult to mash potatoes in pan, turn into a large bowl. Gradually stir in hot milk mixture, adding only enough milk to make potatoes as creamy as you like. Stir in green onions and ginger, if using.

Nutrition (per serving)

Calories 178, Protein 5g, Carbohydrates 37.1g, Fat 1.3g, Fibre 2.5g, Sodium 423mg.

Buttery mashed potatoes is an all-time favourite side dish of Canadians. We mixed in a little wasabi for a modern fusion flair.

Wasabi tip

Wasabi is sold in both paste and powder form in many supermarkets and Asian grocery stores. To make paste from a powder, stir 1 tablespoon (15 mL) powder with 2 teaspoons (10 mL) water.