Buttermilk Wasabi Mashed Potatoes
Buttery, creamy, smooth and tasty. Wasabi powder gives the mashed potatoes slightly spiciness that you hardly notice but makes this mashed potatoes uniquely tasty.
Yield
6 servingsPrep
15 minCook
16 minReady
35 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
white, peeled and quartered |
|
| 4 | ounces |
sour cream, light
|
|
| 4 | tablespoons |
butter, unsalted
1/2 stick |
|
| ½ | cup |
buttermilk
|
|
| 3 | teaspoons |
wasabi powder
prepared |
* |
| 1 | x |
salt and white pepper
|
* |
| 3 | each |
scallions, spring or green onions
sliced for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
white, peeled and quartered |
|
| 115.6 | ml/g |
sour cream, light
|
|
| 6E+1 | ml |
butter, unsalted
1/2 stick |
|
| 118 | ml |
buttermilk
|
|
| 15 | ml |
wasabi powder
prepared |
* |
| 1 | x |
salt and white pepper
|
* |
| 3 | each |
scallions, spring or green onions
sliced for garnish |
|
Directions
Put peeled and quartered potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat.
Reduce to a simmer and cook until tender, about 12 minutes.
Drain and transfer potatoes in a large bowl.
With a handheld mixer on low speed, break up potatoes.
Mix in sour cream, butter, ¼ cup buttermilk, and 2 teaspoons prepared wasabi and whip potatoes on medium speed.
Add more buttermilk until the desired consistency is reached.
Season with salt and white pepper.
Garnish with the remaining wasabi and sliced green onions.
Serve and enjoy!
