In my last recipe post, I talked about getting Holiday Burnout. Holiday Burnout inevitably leads to post-holiday exhaustion illness.
So immediately after Christmas, I went back to work coughy, sneezy, with a runny nose and head congestion. Which spiraled out of control and became maybe the flu, or maybe just something I ate. But most likely just my body getting its revenge for wreaking havoc on it over the holidays.
The point is: For days all I ate was mashed potatoes. That’s my ultimate comfort food. It’s the only thing I want when I’m sick. THE ONLY THING.
Being in no position to stand up beyond the 20 seconds it takes to walk to the kitchen and back, I ate a lot of instant microwavable potatoes. Shout out to Trader Joe for keeping me somewhat nourished.
Once I got over the hump though, I thought I deserved some real, made-from-scratch, thick and creamy potatoes. And then I thought, why not add WASABI and clear out all my sinuses at the same time. Done and done! And you can do it too.
All mashed potatoes are good. But these salty wasabi mashed potatoes are healthy + so full of flavor. They are eat-you-every-day-every-meal good (but especially when they’re plated with seared tuna or pork tenderloin). The Greek yogurt makes them so creamy and there’s a mild wasabi spice then BAM! you crunch on a wasabi pea and that flavor just makes your mouth sweat and your body warm. And then you want more bites of buttery potato creaminess to balance it out. And it’s just a never-ending cycle until your potatoes are gone and you find yourself licking your spoon and then the bowl and then going back for
Wasabi Mashed Potatoes
- 3 pounds russet potatoes peeled, cut into 2-inch pieces
- 1/4 cup butter
- 3/4 cup skim milk
- 1 1/2 tablespoons wasabi powder
- Sea salt to taste
- 1/2 cup nonfat plain Greek yogurt
- Wasabi peas chopped, for garnishing*
Place prepared potatoes in a large pot of cold salted water. Bring to a boil and cook until tender, about 20 minutes. Drain and return to pot.
Add butter and let melt. Add milk and mash.
Add wasabi powder and generously salt the potatoes. Mash them with a potato masher. If you prefer a smooth consistency, you may then puree with an immersion blender or hand blender.
Stir in Greek yogurt. Garnish with wasabi peas.
*Wasabi peas are not gluten-free or sugar free.