I noticed in the thread about "What's for dinner tonight" that you made wasabi mashed potatoes!!!

I'm a huge wasabi fan... can't get enough of it! I recently bought wasabi powder instead of the tube, and was wondering if that was what you used, and, if so, how???? I tried to make the mashed potatoes with it and I put in a ton and there really wasn't much kick!?! You can stick your finger and in the powder and it tastes like nothing. Am I doing something wrong?

By Jewlz on Thursday, April 6, 2006 - 05:15 pm:

never had them... so i looked it up and this is what i found. I love wasabi also. sounds delishious

Wasabi Mashed Potatoes Copyright, 2002, Wendell Price, All rights reserved



Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 1 serving
User Rating:




1 russet potato
1 tablespoon butter
Salt and freshly ground black pepper
1/2 teaspoon garlic powder
1 teaspoon wasabi powder

Place the potato in a pot of cold water. Bring to a boil and cook until fork tender, about 30 minutes. Remove from the heat, peel, and mash well. Add 1 tablespoon of butter, salt, freshly ground black pepper, powdered garlic, and wasabi powder. Mix well.




Episode#: DP1A02

By Colette on Thursday, April 6, 2006 - 08:47 pm:

I've used both the powder and the paste and the paste seems much better. Maybe if you reconstitute the powder first and then throw it in the potatoes? I used the powder last night and had to put TONS in. Sometimes Market Basket has the tube.

By Colette on Thursday, April 6, 2006 - 08:48 pm:

Now where is your ricotta cake recipe??!!

By Angellew on Friday, April 7, 2006 - 09:01 am:

Thanks Jewlz! That's what I did the first time, and... so-so! I think you're right, Colette, reconstituting first may help. I found a website this morning that says the powder is water and time activated!?! It said, make it up, with the water, COVER it and let sit for five minutes or so before using!

I just figured the powder would be easier than he tube... and fresher!

Now... I do both ricotta pie (you know, basic italian one crust with the citrus zest) and a ricotta cake, which we have always made for Easter, which is half cake and half ricotta! Let me know which! I've love to share the recipe!

By Colette on Friday, April 7, 2006 - 09:20 am:

The cake please! It sounds great!