1 ¼ pound Yukon gold potatoes
½ cup 1% low-fat milk
1 tablespoon wasabi powder
1 tablespoon unsalted butter
1 ½ cups fresh shelled or frozen peas
½ teaspoon salt
Bring 2 inches of water to a boil in a large pot that can be fitted with a steamer basket.
Cut the (unpeeled) potatoes into 1-inch pieces and steam until they are nearly tender, 10-12 minutes. Meanwhile, in a small bowl, stir the wasabi powder with 1 tablespoon cold water until a paste is formed and set aside. Heat the milk and butter in a small saucepan over a medium-low heat until warmed through but not boiling.
Add the peas to the steamer and continue steaming until the potatoes and peas are tender but the peas are still bright green, 2-4 minutes more.
Drain the water from the steamer pot and transfer the potato and peas into it. Add the warmed milk/butter and mash to desired consistency. Add the wasabi paste and salt and stir until well combined.
Makes 4 servings
Serving size: 1 cup
Notes: has definitive wasabi taste—use less for just a hint, serve with soy glazed or teriyaki fish, or apricot chicken thighs
Calories 190; Total Fat 3.5 g; (Sat Fat 2 g, Mono Fat 0.9 g, Poly Fat 0.3 g); Protein 7 g; Carb 34 g; Fiber 6 g; Cholesterol 10 mg; Sodium 370 mg
Excellent source of: fiber, vitamin A, vitamin B6, vitamin C, vitamin K, manganese, potassium
Good source of: protein, thiamin, niacin, folate, copper, iron, magnesium, phosphorus