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!
250g butter, room temperature, thinly sliced
1 tbsp Shima wasabi paste
3 spring onions, finely chopped
Sea salt and pepper
- 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.
- When the potatoes are nearly ready, place the cream in a saucepan and bring to a simmer.
- 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.
- Garnish with spring onions.