Reviewed: Dec. 19, 2011

Made just a few adjustments to this. First, I only roast the garlic for 20 minutes so it doesn't loose most of it's flavor. The time is still long enough to get the garlic nice and soft. I use between 2-4 tsp of wasabi paste...depending on how many potatoes I am making. I start with 2 tsp and if it needs more, I add until I get it to where I like it. I also add 2 spoonfuls of horseradish as well. Like the wasabi paste, if you think that might be too much, start with one spoon and see how it tastes. The combo blends well together and isn't over the top in regards to being too spicey.

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Reviewer:

RYMITCHE

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Reviewed: Nov. 29, 2011

My horseradish-loving husband thought these were great. My teenager did not. I served them with Asian Style Country Ribs from this site and thought they were a great alternative to rice or noodles.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 2, 2011

I used crushed wasabi peas (which are great on their own too) instead of the powder, red potatoes with skin on, and also added chopped green onion. It tasted sooo good!

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Reviewer:

tessangel28

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Nov. 25, 2010

This is not your traditional mashed. I didn't like the garlic and spicy flavor so I guess I'm a mashed potato traditionalist.

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Reviewer:

2ndSunshine

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Alexandria, Virginia, USA

Reviewed: Nov. 22, 2010

So delicious! I ended up adding double the wasabi. It was so tasty it didn't need any butter or gravy.

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Reviewer:

jmolson

Reviewed: Sep. 13, 2010

This recipe has a kick if you ADD more of everything! For 2 servings, I used: 1 T wasabi powder; 1/3 cup butter; 2 t. minced garlic; 1/4 - 1/2 c. milk; no water. Makes it nice and creamy and spicy. YUM.

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Reviewer:

Amy S

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Sep. 13, 2010

I completely love these mashed potatoes but with a few changes. I have made them 5 or 6 times now with wasabi paste, or horseradish wasabi paste instead of wasabi powder. I also use minced garlic just because it's easier. I have served them to several different groups of people, all with rave reviews!! Everyone has loved them. The horseradish wasabi paste is the overall favorite. Perfect with ahi tuna! I crave them on a regular basis now!

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Reviewer:

tadds6

Reviewed: Jun. 13, 2010

Fantastic!!! They were perfect with Salmon and so I made them again to serve with Tuna steaks. I did the tuna with oj, soy, ginger and garlic...it went really well with the wasabi. Only changes I made (halved the recipe) , 1/4 tsp of olive oil, and subbed fat free chicken broth for the milk and butter. Still perfectly creamy and delicious. Thanks Heather!

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Reviewer:

Kathleen

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Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Jun. 4, 2010

I made these tonight minus the garlic and we loved them! Served them with a tuna steak and baked french style green beans.

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Reviewer:

hollison

Reviewed: Apr. 5, 2010

These were delicous!! I like wasabi and thought it added an interesting flavor to the potatoes and not to hot, just right. The only change I made was to use 3 tsp. of prepared wasabi.

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