Wasabi Mashed Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 pounds Russet Potatoes, Peeled, Cut Into 2-inch Pieces
• ¼ cups Butter
• ¾ cups Skim Milk
• 1-½ Tablespoon Wasabi Powder
• 1 teaspoon Sea Salt (or To Taste)
• ½ cups Nonfat Plain Greek Yogurt
• ½ cups Wasabi Peas, Chopped, For Garnishing*

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of the sea salt and bring to a boil over high heat.

2. Reduce the heat to medium and simmer the potatoes for 15 to 20 minutes, until a fork slides easily into the largest piece. Drain well and return them to the warm pot.

3. While the potatoes cook, warm the skim milk and butter together in a small saucepan over low heat until the butter melts. Keep warm.

4. In a small bowl, stir the wasabi powder with a few drops of water to make a smooth paste.

5. Mash the hot potatoes with a masher or ricer. Slowly beat in the warm milk and butter mixture, then the wasabi paste, until smooth.

6. Let the potatoes cool slightly, then stir in the Greek yogurt and the remaining sea salt to taste. Spoon into a serving dish and top with the chopped wasabi peas.