Green Wasabi Potatoes

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 1.9%
  • Protein: 8.2g
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Carbohydrate: 38g
  • Fiber: 3.9g
  • Sodium: 57mg
  • Cholesterol: 0.0mg


  • 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


  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.
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