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Wasabi Mashed Potatoes and Peas

Wasabi Mashed Potatoes and Peas

Photo by Quentin Bacon

Those wasabi pea snacks are so addictive I thought it would be fun to bring their flavor to the dinner plate. Mash potatoes round out the dish so it is a satisfying side, creamy and hearty, studded with sweet peas and packing a zingy wasabi punch. I use enough of the Japanese horseradish here to give it a prominent kick, but feel free to use less if you prefer a more subtle flavor. It is the ideal complement for a nice piece of grilled or broiled salmon or the Apricot Chicken Thighs.


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






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