Wasabi Mashed Potatoes

  • Yield 6 servings

The wasabi adds a little kick to this light and healthy dish.


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




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