Everyone’s favorite classic mashed potatoes with a kick! Warning: these wasabi mashed potatoes are highly addicting.
I absolutely LOVE mashed potatoes. All kinds of mashed potatoes. But out of them all, Wasabi Mashed Potatoes is one of my favorites! It comforts both the American and Japanese parts of me. The wasabi is actually quite subtle so even people who may not love the strong spiciness of wasabi can enjoy these mashed potatoes with a hint of wasabi flavor.
To make this recipe even easier, I use an Instant Pot. You can use any other pressure cooker or even just make it on the stovetop like regular mashed potatoes.
What’s wasabi and where do I get it?
Wasabi is a Japanese plant that is in the same family as horseradish and mustard. Unlike chilis which stimulate spiciness on the tongue, wasabi stimulates the nose (similarly to mustard and horseradish). While wasabi in Japan has a variety of uses, the West most commonly associates wasabi with sushi. Due to the price and availability, many Western countries use horseradish in place of Japanese wasabi when creating “wasabi” paste.
I recommend using hon wasabi. Hon wasabi can still come in a tube in paste form but it’s made from real Japanese wasabi as opposed to horseradish. Real wasabi has a slightly brighter flavor and the spiciness doesn’t kick you in the back of the nose the same way horseradish wasabi does. I linked where to purchase hon wasabi online in my pantry, but if you have normal tube wasabi at home, that can work (just be careful with how much you put in).
Instant Pot Wasabi Mashed Potatoes / わさびマッシュポテト
Equipment
- Instant Pot
Ingredients
- 2 lbs russet potatoes about 6 russet potatoes, peeled and quartered
- 3/4 cup water
- 2 cloves garlic minced
- 1/2 cup milk
- 1/2 cup half and half
- 5 tbsp butter unsalted
- salt & pepper
- 2-3 tsp wasabi paste
Instructions
- In the Instant Pot, pour in the water and add 1 tsp of salt. Place metal trivet at the bottom and layer quartered potatoes on top.
- Cover and lock the lid. Press "Manual" to use the pressure cooker function. Set the pressure cooker setting to high and set cook time for 10 minutes.
- Once finished, carefully push the steam release handle to the venting position to release the steam until the float valve drops (you can also let the pressure release naturally). Once fully depressurized, remove the lid carefully. Pour potatoes into a strainer/colander to drain out the water (or carefully drain the water directly from the pot). Return potatoes back into the Instant Pot and make sure the Instant Pot is still on warm.
- Using a masher (or anything you want to use to mash the potatoes), start mashing the potatoes. Add in the butter, milk, half and half, and garlic and mash. Add in some salt and pepper to taste along with the wasabi (start out smaller and add more until you get a flavor you like) and mash until desired consistency is reached. If it's not creamy enough, add more butter and milk.
- Top it with chives or green onions and serve!
Notes
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