Wasabi and Garlic Mashed Potatoes

 
We went to the Smithsonian's American History Museum a couple of weekends (and snowstorms) ago.  There are many great exhibits there, including the first ladies' inaugural gowns and several interactive rooms for the children, but somehow we managed to find ourselves in Julia Child's kitchen.  I love visiting that kitchen because it is so down to earth and homey.  I could picture myself cooking in there with the children at the table helping out, doing their homework, or having a snack. You know, if I had four times the space of my current kitchen.

The exhibit includes a continuous loop with excerpts from several of Julia's cooking shows.  Many of these are not so vegetarian friendly.  I have seen her truss a duck, stuff a chicken, and boil live lobsters.  And she did not mince words when it came to her assessment about vegetarianism.  But no matter, I was still riveted.  When I heard her describe her method of making mashed potatoes with 2 whole heads of garlic, I swooned.  Any recipe that uses that much garlic has me interested.  She said that the process makes the garlic mild so I was eager to try it.

Of course I had to put my own twist on it.  I wanted to make them with wasabi, one of my favorite flavors, and I made a few modifications to alter the flavor profile.  The resulting mash balances the sweetness of the garlic with the nuttiness of the sesame oil and the zip of the wasabi.  I made these with a wide audience (and children) in mind.  The wasabi flavor definitely comes through, but if you are a wasabi lover, you may want to add more. 

The horseradish flavor would make these mashed potatoes a fantastic accompaniment to beef stew or roast beef, or would go equally well with beans or a root vegetable stew.

 

Wasabi and Garlic Mashed Potatoes

Serves 6 as a side dish
20 minutes preparation time
30 minutes cooking time

2 heads garlic
4 tablespoons sesame oil
7 medium Yukon Gold potatoes (approximately 2 1/2 pounds), peeled and quartered
1/2 teaspoon salt, plus a generous pinch for the potato water
2 teaspoons wasabi powder (or  more to taste), mixed with an equal amount of water
1/4 teaspoon white pepper

Bring a small pot of water to boil.  Separate the garlic into individual cloves and drop them with their skins still on into the boiling water.  Boil them for 2 minutes, drain them, and peel the skins off. 

Dry out the pot with a paper towel and return it to the heat.  Add the sesame oil and the garlic cloves.  Cook the garlic over very low heat until it is very soft and golden, about 20 minutes.  Set aside.

Meanwhile, boil the potatoes with a pinch of salt until they are soft, about 20 minutes.  Drain the water.  Put the potatoes through a ricer or a food mill. 

Pour the softened garlic with the oil through the ricer or food mill, too.  Scrape out any garlic left in the bottom of the food mill or ricer and add it to the mix.  The garlic will be so mild that even if there are a few chunks, it will not be overpowering.

Add the wasabi mixture, salt and pepper and stir.  If necessary, return the mixture to the pot and heat over low heat.  Serve hot.

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Comments

[Sally]

I am dying to see photos of the family in the snow.

[Joanne]

I am so inspired by you. I have been so busy this fall & winter - too busy to experiment with cooking. BUT the snow has slowed me down a bit and I am eager to try many of your recipes, starting with the potatoes. :) thank you!

[Carey]

Sam and I have been watching Julia Child on YouTube and the reruns of various things on PBS. Of course he is the non-veg in the family so watching the butchering of a leg of lamb didn't bother him.

As soon as it is open again, we are headed to the museum! Watch some of her later shows-- all in that kitchen!!

[midge]

margy - another winner!!! xxx Midge

[eva]

Love the wasabi twist!

[Betsy Henry (zen-mama.com)]

I put wasabi in once when I was out of garlic but I like your recipe even more! I'll try it soon...