Make these unique and bold Wasabi Mashed Potatoes for a brand new take on the classic side dish. With the iconic creamy texture of traditional mashed potatoes, this dish is perfectly hearty and has the perfect amount of flavorful zing!
Pair wasabi mash with all your favorite main dishes for the perfect dinner. It’s great for everything from holiday dinners to quick weeknight meals!
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🩵 About This Recipe
With just a handful of classic ingredients, these wasabi buttered mashed potatoes are a delicious twist on your favorite side dish!
Wasabi adds a nice kick of comforting heat for a fun take on mashed potatoes that will spice up any meal. Whether it's a Sunday dinner or a holiday feast, this wasabi mash is the perfect way to add something special!
And if you can't get enough potatoes, try these Garlic and Rosemary Potatoes or some Crispy Roasted Chipotle Potatoes!
🧂 Gather Your Ingredients
- russet potatoes - a great option for mashed potatoes thanks to their fluffy texture.
- half and half - ensures your wasabi potatoes are creamy and rich.
- butter - enhances the flavor of the wasabi.
- wasabi - be sure to get a nice high quality wasabi for best results.
- salt and pepper - season to taste.
🔪 Let's Make Wasabi Mashed Potatoes!
(Or click here to jump right to the recipe card with measurements!)
Prepare Potatoes
Peel the potatoes (if you like) then cut into chunks.
Boil Potatoes
Add the potato chunks to a pot of boiling water and cook for 15 minutes, or until tender. Drain and set aside.
Melt Butter
While the potatoes cook, heat the half and half in a saucepan, then add butter and stir until melted.
Mash Potatoes
Add the butter mixture to the boiled potatoes and use a potato masher to combine.
Add Seasonings
Mix in wasabi, salt, and pepper and stir until everything is well combined.
💡 Expert Tips and Tricks
- Smaller potato chunks will cook faster. Try to cut them to similar sizes so they cook at the same rate.
- Instead of a saucepan, you can also combine the half and half and butter and melt in the microwave.
- Use an electric hand mixer or stand mixer instead of a potato masher for a super smooth result without all the effort.
❔ FAQs
Yes, wasabi has a distinct and pungent flavor with a good amount of spice. I recommend adding a smaller amount than the recipe calls for and tasting the potatoes, then adding more to taste.
True wasabi is made from a specific kind of plant called Japanese horseradish, but some varieties are made with European horseradish and dyed green. The flavor and spice will be similar regardless of which kind you use, but look for authentic wasabi if you want a real genuine wasabi flavor.
Mash the potatoes while they are hot, and add butter mixture gradually to reach your desired creaminess without over-mixing.
📝 Substitutions and Variations
- Instead of half and half, you can use your milk of choice or a mixture of the two.
- When you're in a rush, this recipe also works with instant mashed potatoes. Just mix in the wasabi!
- Wasabi paste and powder can be used instead of wasabi mustard. Adjust the amount included for stronger or more subtle wasabi flavor.
- For some additional flavor, mix in chives, scallions, or parsley.
- Another great mix-in is some cheese like Parmesan, cheddar, or mozzarella.
- Make this wasabi mash extra creamy by replacing the half and half with a combination of sour cream and Greek yogurt.
- Roast some cloves of garlic and mash them into the potatoes for a pop of garlicky flavor.
Kristin’s Kitchen Tip
To save time, leave the potato skins on! They add a bit of texture and some antioxidants and minerals.
🥡 Storage and Reheating
Keep your leftover wasabi mash in an airtight container in the fridge for 4 to 5 days. Reheat in the microwave, or add to a pot over the stovetop with a little bit of extra half and half and stir until hot and creamy.
⏳ Make Ahead Instructions
To make prep quicker, you can prepare the potatoes a day or so ahead of time and keep them in the fridge submerged in water to prevent them from browning or drying out.
Keep It Handy
Don't have time for this wasabi mashed potatoes recipe right now? Click on or tap the heart icon on the BOTTOM RIGHT of the screen to save it for later!
🍴 What To Serve With This Dish
Serve your wasabi buttered mashed potatoes alongside Slow Cooker Cube Steak, these 20 Minute Pan Fried Chicken Tenders, a Sous Vide Ribeye Steak, or this light and healthy Air Fryer Orange Glazed Salmon.
😋 More Side Dish Recipes You'll Love
- Summer Potato Salad with Corn - This refreshing and summery potato salad is packed with fresh dill and healthy corn.
- Parmesan Dill Air Fryer Biscuits - Biscuits come together in minutes in the air fryer and have the best cheesy flavor.
- Chickpea Pasta Salad - A healthier take on pasta salad with protein-packed chickpeas.
- Baked Mac and Cheese - This classic recipe from Taste and See is great as a hearty side dish but can also be served as a main course!
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Wasabi Buttered Mashed Potatoes
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📋 Recipe Card
Wasabi Mashed Potatoes
Ingredients
- 2 pounds russet potatoes
- 1 cup half and half
- 4 tablespoons butter
- 1 tablespoon wasabi mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Boil water in a large pot.
- While waiting for the water to boil, peel the potatoes and cut into chunks. Add the potatoes to the boiling water and cook about 15 minutes until the potatoes are tender.2 pounds russet potatoes
- While the potatoes are cooking, heat the half and half in a small saucepan.1 cup half and half
- Add the butter into the half and half and stir until melted.4 tablespoons butter
- Place the cooked potatoes in a large bowl (or leave them in the pot after draining the water). Add the milk and butter mixture into the cooked potatoes and mash until as smooth as desired.
- Add the wasabi, salt, and pepper and mix well.½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon wasabi mustard
Notes
- You can peel and cut the potatoes a day ahead and store them in cold water in the refrigerator to save time later on.
- The smaller the potato chunks, the faster they will cook.
- You can substitute milk for the half and half, or use a mixture of milk and half and half.
- You can heat the half and half and butter in the microwave instead of a saucepan to save time.
- For smoother mashed potatoes with less effort, use an electric hand mixer or stand mixer instead of mashing by hand.
- If you're really in a rush, you can use instant mashed potatoes and mixing in the wasabi mustard for a quick version.
- Use wasabi paste or powder instead of wasabi mustard for a different intensity and flavor.
- Mix in fresh herbs like chives, parsley, or scallions for added flavor and color.
- Add grated Parmesan or cheddar cheese to the mashed potatoes for a richer taste.
- Replace half and half with Greek yogurt or sour cream for a tangy twist and extra creaminess.
- Roast garlic cloves and mash them into the potatoes for a delicious roasted garlic flavor.
Serving Suggestions
- Serve the wasabi mashed potatoes alongside perfectly grilled chicken or steak for a delightful contrast of flavors.
- Pair with seared tuna or grilled salmon to complement the wasabi flavor.
- Serve as a side dish with a vegetable stir-fry or roasted vegetables for a complete vegetarian meal.
- Garnish with sliced green onions, sesame seeds, or a drizzle of soy sauce for added visual appeal and flavor.
- Add a bit of extra wasabi mustard on top for an extra kick.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in November 2015, and was republished with tips, step by step photos, and a recipe change in August 2024.
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Happy cooking!
Helen at the Lazy Gastronome
I can just taste this in my mind!! WOW - sounds great! Thanks for sharing at the What's for Dinner party!
Natalie A
These potatoes look yummy. Mashed Potatoes are one of my favorite foods. I haven't ever tried mashed potatoes with wasabi mustard. I'm interested to see how they taste with wasabi mustard!
angie
sounds like a great way to dress up mashed potatoes. Some times potatoes can becom boring I am sure this would spark those taste buds thanks for sharing
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The Future Mrs. Vines
Wow! These look totally scrumptious. It might actually help the fact that my beau is a carbaholic and I'm actually growing tired of mashed potatoes. That's something I never thought I'd hear myself say.
Laurie
The pictures are talking me into trying this soon 🙂 Thank you for sharing with us at Snickerdoodle Sunday. Pinning to share with other hungry peeps 🙂
Have a great week!
~Laurie
annie
What a tasty way to give mashed potatoes a little kick! Bland taters are just the worst.
PS kudos to you for being a power woman!