Wasabi Mashed Potatoes
Vegetarian Times/February 2002
2 lbs Yukon Gold or Russet potatoes peeled
1 Tablespoon Wasabi powder
½ cup soymilk or regular milk
1 ½ Tablespoons toasted sesame oil
1. Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.
2. In small bowl, combine Wasabi powder and 2 Tablespoons water to make a thick paste.
3. Drain potatoes and mash. Stir in Wasabi paste, milk, oil and salt to taste, mixing until smooth. Serve Hot.
Per Serving: 226 Cal; 4G Prot; 6 G Total Fat (2G Sat. Fat); 40 G Carb; 0 Chol; 13 MG Sod; 4 G Fiber.