Wasabi Pea Mashed Potatoes

Wasabi Pea Mashed Potatoes {Gluten-Free, Dairy-Free, Vegan} | Wheat-Free Meat-Free

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

Making Wasabi Pea Mashed Potatoes | Wheat-Free Meat-Free

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 WednesdayFull Plate Thursday, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.

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