Wasabi Pea Mashed Potatoes

Wasabi Pea Mashed Potatoes

• 1½ pounds Russet potatoes (2 large), cubed
• salt
• 1½ cups frozen peas
• ¼ cup avocado oil
• 1 tablespoon wasabi powder

1. Place the potatoes in a medium-large pot and cover with cold water. Salt liberally. Cover and set over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. The potatoes should be mostly cooked through. Increase the heat to medium, then add the peas. Cook another 5 minutes. Drain and place in a large bowl.
2. Start mashing the potatoes and peas. Add in the oil and wasabi powder. Continue mashing and stirring until desired smoothness. Adjust salt if necessary. Serve.

Serves 4-6

Personally, I would have liked more wasabi. Mike thought it was fairly strong as is. The potency depends on the specific wasabi powder you have and how fresh it is, so taste as you go.

I’m a skins-on kind of lady. But peeling the potatoes might make for a smoother end product.

This recipe is being shared in Allergy Free Wednesday, Full Plate Thursday, and Gluten Free Fridays.