Description
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger – soy marinades. The leftovers make great potato pancakes!
Ingredients
- 1 medium head garlic
- 1 teaspoon olive oil
- 12 potatoes
- 1 cup butter, softened
- 4 teaspoons wasabi powder
- water as needed
- ½ cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes
- or until skin can be easily pierced with a fork.
- While garlic is roasting
- peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft
- about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl
- mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes
- pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6