Wasabi Mashed Potatoes
"I used to think mashed potatoes could only be good if they were smothered in butter, but one day I improvised this recipe. These potatoes are great paired with hearty red-sauced meat or Asian-inspired fish entrées, like sesame grilled tuna or honey-orange salmon." -John Tyler Connoley, Silver City, NM
Yield: 6 servings (serving size: 2/3 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 113
- Calories from fat: 5%
- Fat: 0.6g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 3.4g
- Carbohydrate: 23.3g
- Fiber: 1.9g
- Cholesterol: 2mg
- Iron: 0.4mg
- Sodium: 233mg
- Calcium: 65mg
Ingredients
- 4 cups cubed peeled baking potato (about 1 3/4 pounds)
- 3/4 cup plain low-fat yogurt
- 3/4 teaspoon wasabi powder (dried Japanese horseradish)
- 1/2 teaspoon salt
Preparation
- Place potatoes in a saucepan; cover with water. Bring to a boil; cook 10 minutes or until very tender. Drain.
- Combine potatoes and remaining ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Serve immediately.
Wasabi Mashed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, 5 Ingredients or Less
- CUISINE: Asian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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