Wasabi Smashed Potatoes

These go great with the miso glazed cod. Atlantic fish and potatoes with an Asian twist. That’s what you get for reading a blog by a half Asian, half white dude.

This recipe does take a little longer than the usual 15 minute zingers, but that’s because of the peeling and cubing potatoes. So here’s what you do: instead of offering to cook your date dinner, invite her or him to arrive about 1 1/2 to 2 hours before you’re going to eat. Have fun laughing and talking so the mundane potato peeling part flies right by. Then cover the finished potatoes & pop open a nice bottle of wine. I like a Concha Y Toro malbec or a Bin 444 cab-sav, but I’m by no means a wine snob. Drink what you like. Or better still, what your date likes.

But don’t get looped on the wine if you’re going to make the miso glazed cod or something else to go with the potatoes, k sparky? The potatoes are the things meant to be smashed, not you.

Let’s get to it:

• 3 pounds russet potatoes, peeled (see?) and cut into 2-inch pieces
• 3/4 cup whole milk
• 1 tablespoon wasabi powder (or real shredded wasabi if you can get some)
• 1/4 cup butter

Place the peeled and cubed potatoes in large pot of cold, salted water. Boil until tender (the potatoes, not the water). It should take about 20 minutes.

Gently dump the potatoes out into a strainer placed in the sink, draining the water. Then dump the now-soft potatoes back into the pot and mash ‘em up.It doesn’t have to be perfect, just get rid of the big lumps.

Add the butter while the spuds are still warm.

Combine the milk and wasabi powder in small bowl. Stir to dissolve powder (or to mix in the shredded wasabi, you lucky dog).

Add the milk mixture to the now buttery, pulped potatoes. Using an electric mixer (yay for power tools!), beat those potatoes until fluffy and smooth. Season the lot to taste with salt and pepper.

Cover ‘em up, uncork the wine, and pop back in the kitchen in 45 mins to an hour to make the rest of your meal.