Wasabi and spring onion Mashed Potatoes

Ingredients for Wasabi and spring onion Mashed Potatoes

• 1.4kg Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes

• 240ml whipping cream

• 120ml (1 stick) butter

• 2 tablespoons wasabi paste (horseradish paste)*

• 2 tablespoons Asian sesame oil

• 240ml chopped spring onions

How to make Wasabi and spring onion Mashed Potatoes

Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.

Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add spring onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in spring onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.

*Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.