Wasabi Mashed Potatoes

I like using Yukon Gold potatoes for any mashed potato dish because of their nice golden color when cooked. The wasabi adds a delightful kick to the taste -- just be careful that you don't put too much as it can be overpowering. You can adjust the consistency of the potatoes, whether you prefer it more, or less, moist, by reducing the milk or adding more, until you get the desired consistency. If you're not too concerned about the calories, you could use whole milk and regular sour cream.

Ingredients:

2 pounds Yukon Gold potatoes, peeled and quartered

1/3 cup low-fat sour cream

1/2 cup low-fat or 2% milk

1 tablespoon wasabi powder

Sea salt, to taste

Freshly ground black pepper, to taste

Directions:

Have all your ingredients measured and at hand.

Put the wasabi powder in a small bowl, sprinkle with a little water and mash into a paste. Set aside.

Place potatoes in a pot and cover with tap water. Bring to a boil, and let boil for about 5 to 6 minutes, or until fork tender. Drain well and transfer to a bowl.

While the potatoes are still warm, mash with a fork (for a chunky finish), or use a ricer (for a smoother finish). Add the sour cream, half the milk, half the wasabi paste, some salt and pepper, and stir or mash to combine. Add more milk as desired. Add more wasabi paste as desired.

Adjust salt and pepper seasoning. Serves 4.