Ingredients
- 1 1/2lbs. russet potatoes, peeled and diced
- 2 heads roasted garlic
- 1/2C butter, at room temperature
- 3/4C heavy cream,warmed
- 1/4C ground fresh wasabi, or 1/2C wasabi paste
Directions
Boil potatoes in salted waterfor 15-20 mins. until soft.
In a bowl, combine poatatoes and garlic.
Using a wire whisk, beat in butter and warm cream, alternating. Whisk rapidly until potatoes absorb other ingredients. Season with salt.
Beat wasabi into the potatoes just before serving.
YEILD: 4 to 5 CUPS.
To roast garlic heads:
Preheat oven to 300.
Lightly rub garlic with olive oil and season with salt.Place in a roasting pan and roast for 1 hour. When cool enough to handle,halve heads and squeeze out cloves.Can be refrigerated in an airtight container up to 1 week.
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Submitted 6/13/05.
Source: Alan Wong
Submitted By: A Brown
ABrown2296@aol.com
Wasabi Smashed potatoes