Looking for a way to liven up your plain 'ole mashed taters? Well look no further friends, as this is it. You can taste the wasabi flavor just enough and you even get that nice little kick of heat. With the whipping cream and butter, this obviously isn't a healthy recipe, but you'd be hard pressed to find a great tasting mashed tater recipe that your doctor would approve of. The sesame oil gives it an Asian twist and the onions give it a nice subtle crunch. We served it along side some pork tenderloin and sesame soy asparagus. Hope you enjoy! Modified from Bon Appetit.
We served these with a trusty ole pork tenderloin which is always a crowd pleaser around these parts. And what better a way to cook pork tenderloin than on the grill. Summertime is one of my favorite times of the year because it make for so much great grill'n! However this year it's almost hot enough to throw the meat right on the patio. Lucky for us we received a new grill from my two sisters and brother in law. Thanks guys, you are the best! This leads me to the second part of this post. The Weber Performer grill review. If you know me you'll know I'm a charcoal man through and through—it's the only way to grill! This model offered everything I loved about the traditional Weber Kettle but sooo much more. Starting with that nice counter that built right into the frame.
Here's a great feature the top grill rack has opening that flips up for coal adjustment. Great for indirect grilling!
Another nice perk are these handy coal baskets that allow you to easily move the heat around, help maximize coal usage and aid indirect grilling.
One of the best things about this beauty is the coal starter. It has a propane tank you flip on in the beginning to get the coals going. When they've embered flip it off. Best thing about this—no more lighter fluid flavor! Worst thing about this—look how lonely my old chimney starter looks down there... I'll use you again someday friend. You'll also notice that black bin down there... that's the built in charcoal bricket storage—how handy!
One more new feature is the top holder. No more trying to hang that thing on the side that never seemed to work.
And at last, here is the recipe if you still remember what we are posting about!
- 3 pounds Yukon Gold or Yellow Finn potatoes, peeled, cut into 1 1/2-inch cubes
- 1 cup whipping cream
- 1/2 cup (1 stick) butter
- 2 tablespoons wasabi paste (horseradish paste)
- 2 tablespoons sesame oil
- 1 cup chopped green onions
- 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 a small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside.
- Using potato masher in same large pot, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions.