Wasabi Mashed Potatoes

  • Yield: 6 servings


6-- Yukon Gold potatoes, peeled and cut into squares
2tablespoons nonfat sour cream
1/4cup 1% low-fat milk
-- Salt and white pepper to taste
4teaspoons prepared wasabi (Japanese horseradish)
1 to 2tablespoon basil oil


  1. Cook the potatoes in enough salted water to cover in a saucepan until tender; drain well.  Whip with a mixer or press through a food mill.  Add the sour cream, milk, salt and white pepper and beat at low speed until smooth.
  2. Add the wasabi gradually, beating constantly and checking frequently for taste; you may not need the entire amount.  Add the basil oil for color, if desired.

Recipe reprinted with permission from Cal-a-Vie Living: Gourmet Spa Cuisine (Cal-a-Vie, The Spa Havens, 2007).


Nutritional Info *per serving

  • Calories 108
  • Fat <1
  • Cholesterol <1
  • Sodium 24mg
  • Carbohydrate 27g
  • Fiber 3g
  • Protein 5g