WASABI AND ROASTED GARLIC MASHED POTATOES
Provided by Guy Fieri
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
- Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
- In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
- Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
- Serve warm.
WASABI POTATO GRATIN
This is a Ben O'Donoghue recipe I found in the paper. The combination of potatoes, cream and wasabi work really well together. So easy and quick to prepare and serve as a side dish.
Provided by Tisme
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an oven to 180°C Thinly slice the peeled potatoes by hand or using a mandoline, (about 2-3mm, ensuring they are as even as possible as this will help them to cook at the same time) and wash potatoes well in cold water.
- Grease the surface of a round or oval baking dish with soft butter and then rub with sliced garlic. Leave the garlic scattered in the dish.
- Combine the milk, cream and wasabi paste and season well.
- Arrange the sliced and washed potatoes in a single layer around the baking dish and then pour over the cream and milk mixture.
- Place into a preheated oven for 20 minutes until nicely browned on top and the potatoes are cooked, the cream and milk reduced until thick and creamy.
Nutrition Facts : Calories 414.3, Fat 26.1, SaturatedFat 16.3, Cholesterol 83.8, Sodium 133.6, Carbohydrate 40.6, Fiber 4.7, Sugar 1.7, Protein 6.6
WASABI MASHED POTATOES
These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Provided by Heather
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
- While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
- Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
Nutrition Facts : Calories 635 calories, Carbohydrate 81.5 g, Cholesterol 83 mg, Fat 32.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 19.9 g, Sodium 250.1 mg, Sugar 4.3 g
POTATO GRATIN
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Meanwhile, slice the potatoes on a mandoline to 1/8-inch thick. Place the potatoes in the warm cream mixture and simmer gently until the potatoes are two-thirds of the way cooked and the cream has thickened, about 15 minutes.
- Place a 9-by-12-inch flameproof gratin dish on the stove over low heat. Brush the bottom and the sides with the melted butter. Spread the garlic around the bottom of the dish. Cook just long enough to toast the garlic in the butter, 3 to 4 minutes. Add a layer of the potato mixture. Combine the Gruyere and Parmesan in a bowl, then sprinkle a third of the cheese over the potatoes. Repeat the layering 2 more times, finishing with the remaining cheese. Pick the thyme leaves and sprinkle over the top, mixing with last layer of cheese. Place the gratin dish on a rimmed baking sheet and bake until bubbly and golden, 45 to 50 minutes (see Cook's Note).
WASABI MASHED POTATOES
Categories Milk/Cream Potato Side Vegetarian Bon Appétit
Yield Serves 6 as a side-dish
Number Of Ingredients 4
Steps:
- Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
- Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
WASABI POTATO SALAD
Although I haven't tried this yet, I think it sounds delicious and spicy and a nice change from the usual! Recipe source: local newspaper
Provided by ellie_
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over high heat place potatoes covered with water.
- Reduce heat to simmer and cook for 12 minutes or until tender.
- Drain and spread potatoes on a cookie sheet. Cool to room temperature.
- While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
- Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste).
- Refrigerate until serving. Serve cold or at room temperature.
Nutrition Facts : Calories 432.9, Fat 21.6, SaturatedFat 3.5, Cholesterol 19.7, Sodium 539.9, Carbohydrate 55.8, Fiber 5.7, Sugar 8.2, Protein 6.7
CHEESY HASSELBACK POTATO GRATIN
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.
Provided by Emily Weinstein
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
- Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 41 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 25 grams, Sodium 1006 milligrams, Sugar 4 grams, TransFat 0 grams
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