Margaret’s Prize Winning Mashed Potatoes

One year Nick and I were hosting a family dinner party. We carefully planned the menu with many delectable side dishes. The one side dish Nick specifically requested was my killer mashed potatoes - creamy and rich with hints of fresh rosemary and roasted garlic. Upon mentioning the menu to one of my sisters, she claimed she made the best mashed potatoes. I begged to defer and she suggested a competition. Of course my other two sisters wanted to be in on the competition since they claimed they made the best mashed potatoes. That night we waited patiently as our family members sampled all four sides of mashed potatoes. Eventually Margaret was declared the winner, I came in second. I continue to make my mashed potatoes with rosemary and garlic but I also try other recipes, such as Wasabi Mashed Potatoes. These potatoes are now a new favorite: creamy and delicious, a perfect side dish to spice up any meal and one I will make them again soon.

                                                              Wasabi Mashed Potatoes 
                                                                          Courtesy of
                                                                    Williams-Sonoma

Ingredients

4 large russet potatoes, peeled and cut
   into quarters
Sea salt and freshly ground pepper, to
   taste
4 tbs. unsalted butter
1/2 cup heavy cream
1/2 cup milk
2 to 3 tsp. wasabi paste or powder
1/4 cup minced fresh chives

Directions
Place the potatoes in a saucepan.  Add a generous pinch of salt and enough cold water to cover the potatoes. Bring the water to a boil over high heat, reduce heat to low, and cook until the potatoes are tender when pierced with a sharp knife but not falling apart, 20 to 30 minutes.

Meanwhile, in a small saucepan over medium-low heat, warm the butter, cream and milk, stirred to melt the butter. Add 2 tsp. of the wasabi paste and a pinch of salt and pepper and stir well. Taste and adjust the seasonings, adding additional 1 tsp. wasabi paste if you prefer a bolder, spicier flavor.

Drain the potatoes and return them to you hot pan. Place the pan over medium heat and cook for 1 to 2 minutes to eliminate any moisture. Transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachement, and mix on low speed just to break them up. Gradually increase the speed to medium and continue to mix. When the potatoes are almost smooth, turn off to mixer and add half the warm milk mixture. Mix on medium speed to blend, adding more of the milk mixture as needed to achieve a creamy consistency.

Stir the chives into the potatoes,  then taste and adjust the seasonings with salt and pepper and sprinkle minced chives on top. Serve immediately.

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