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.
2 1/4 pounds large russet potatoes, peeled and cut into chunks
1 tablespoon reduced-sodium soy sauce
2 tablespoons powdered wasabi
1 teaspoon sea salt
About 1 cup whipping cream, warmed
1/4 cup thinly sliced red and/or green shiso leaves* (optional)
How to Make It
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.
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.
*Shiso is an aromatic herb with tender, heart-shaped, frilly-edged leaves; find it at East Asian markets.