Potato mash with wasabi and spring onion

Try this exciting take on a classic mash to elevate your next steak or grilled fish dish. The wasabi adds subtle yet delicious pepperiness to the luscious, creamy base. Definitely worth a try!

Serves 4-6

2kg potato
250g butter, room temperature, thinly sliced
1 tbsp Shima wasabi paste
3 spring onions, finely chopped
Sea salt and pepper


  1. Preheat the oven to 180˚C. Place the whole, unpeeled potatoes on a baking tray and roast for 1½ - 2 hours or until tender. Remove from the oven and when cool enough to handle, cut in half lengthwise and scoop out the flesh.
  2. When the potatoes are nearly ready, place the cream in a saucepan and bring to a simmer.
  3. Push the hot potato flesh through a ricer straight into the hot cream and stir until well combined. Add the butter, wasabi and stir until well combined, then season to taste.
  4. Garnish with spring onions.
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