Ingredients

This recipe calls for milk and butter, but vegans can substitute soy or rice milk and soy or canola margarine for the dairy products. Corn oil is another good alternative to butter.

(Preparation 5 minutes, cooking time 20 minutes)

3 pounds boiling potatoes (roughly 5 large Yukon Gold), peeled and quartered
1 tablespoon wasabi powder
1 tablespoon water
2/3 cup milk
3 tablespoon unsalted butter
1/2 teaspoon salt

Directions

Bring a stockpot of water to a boil and add the potatoes. Cook, partially covered, until tender, about 20 minutes. Meanwhile, combine the wasabi and water in a small bowl and let sit for 15 minutes to develop flavor.

Drain the potatoes in a colander. Gently heat the milk for 1 to 2 minutes in the stock pot over a low flame. Add the potatoes and use an electric hand mixer to whip the potatoes until smooth. Add more milk if potatoes are too thick.

Stir in the butter and salt. Stir in the wasabi just before serving. Makes 4 servings.