Funny how this is already my second “Asian Inspired” categorized post, and I have only been doing this blog for a couple of weeks. Remember, I don’t enjoy most any type of Asian food, right? Except maybe sushi. But only sushi with the fixings… Aka: wasabi and soy sauce. And sometimes that pink ginger, which I could eat all on its own, quite frankly. But back to what I made….
This simple side dish takes wasabi and soy sauce, combines it with mashed potatoes (and a few other yum-inspiring ingredients), and becomes one of my new favorite ways to prepare taters. What’s not to love? It’s like the all-American comfort food turned sushi, gone pseudo-healthy, without the empty-calorie, low-nutrition white rice; without the potentially food-poisoning raw fish; and without the annoying chopsticks I can never seem to master.
And it’s super freakin’ easy. Behold:
Wasabi Mashed Potatoes
Adapted from Holly Clegg’s “Trim and Terrific” recipe book
2 lbs baking potatoes (I used fingerling)
1 Tbsp margarine
2 Tbsp low-sodium soy sauce
1 – 2 tsp of wasabi
1 tsp garlic powder
1/3 cup non-fat plain yogurt
Combine potatoes and enough water to cover them in a large sauce pan. Bring to a boil, then cover and reduce heat to cook until tender, about 25-35 minutes. Drain.
You can peel potatoes at this point, or get lazy like I did, and start mashing them right in the sauce pan. Add margarine and garlic powder and mix until smooth. Add soy sauce, wasabi, and yogurt, and mix until creamy. Serve warm. You’ll love it.