Wasabi Mashed Potatoes


Serves: 4

Vegetarian Times/February 2002


2 lbs Yukon Gold or Russet potatoes peeled

1 Tablespoon Wasabi powder

cup soymilk or regular milk

1 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.