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Green Wasabi Potatoes

Yield Makes 6 cups; 6 servings


  • 3 pounds thin-skinned potatoes (red, white, or Yukon gold)
  • 3 cups fat-skimmed chicken broth
  • 1 cup chopped parsley
  • 1 to 2 tablespoons wasabi paste or powder
  • Salt
  • 1/4 cup whipping cream

Nutrition Information

  • calories 186
  • caloriesfromfat 1.9 %
  • protein 8.2 g
  • fat 0.4 g
  • satfat 0.0 g
  • carbohydrate 38 g
  • fiber 3.9 g
  • sodium 57 mg
  • cholesterol 0.0 mg

How to Make It

  1. Peel potatoes, rinse, and cut into 2-inch chunks. In a 3- to 4-quart pan, combine potatoes and broth. Cover and bring to a boil over high heat. Simmer until potatoes mash easily, 20 to 25 minutes. Drain, reserving broth. Put 3/4 cup broth and parsley in a blender. Whirl until smooth. Add parsley mixture and 1 tablespoon wasabi paste to potatoes. Beat with a mixer or mash with a potato masher until smooth, adding more broth to make potatoes as creamy as you like. Season to taste with salt and more wasabi. And for a smoother texture, mix in whipping cream.