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From: Celebrating the Seasons by John Littlewood
If you enjoy sushi, you'll like these "mashers," infused with just enough wasabi to clear the head.

Serves 6 to 8
Makes about 8 cups


• 8 large russet potatoes, peeled and cut into 1/2-inch chunks (about 3 pounds)
• 3 tablespoons wasabi powder
• 3 tablespoons water
• 1/4 pound (1 stick) unsalted butter
• 1 tablespoon rice wine vinegar
• 1 cup plain yogurt
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper


1. Bring 3 quarts water and 1 tablespoon salt to a boil in a large pot. Add potatoes and bring to a boil. Reduce heat and simmer 6 to 10 minutes, until potatoes start to fall apart.

2. While potatoes are boiling, make wasabe paste: mix wasabi powder and 3 tablespoons water until smooth, then set aside.

3. Drain potatoes well in colander, then place in a large mixing bowl. Add butter, vinegar, yogurt, kosher salt, pepper, and wasabe paste. Mash all together with potato masher, or whip with an electric mixer.

• Potatoes can be whipped in a stand mixer. This results in the smoothest potatoes. Potatoes
should be very hot, and whipped just until smooth. If overwhipped, they become "gluey,"
due to their high starch content.

• Other types of potatoes can be used, such as Yukon Golds, red or "new" potatoes, and even
purple potatoes.


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