Photo: Yunhee Kim; Styling: Kevin Crafts
Total Time
45 Mins
Yield
Serves 8 to 10

Chef Shigefumi Tachibe, Chaya Restaurants, Los Angeles: "I found the flavors of Thanksgiving to be somewhat bland when I moved to America in 1983 from Nagasaki, Japan. However, I cooked American dishes every year in order to teach the traditions to my children. But now I like to add subtle Japanese twists without them being too overwhelming."

Shigefumi Tachibe serves these mashed potatoes topped with crumbled bacon, but our recipe uses fresh shiso leaves for a lighter flavor.

How to Make It

Step 1

Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.

Step 2

Add remaining ingredients except shiso. Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with shiso if using.

Step 3

*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.

Chaya Restaurants, Los Angeles

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