Monday, January 23, 2012

wasabi ginger mashed potatoes

Two potato posts in a row! It's winter. it's appropriate to carbo keep warm obviously.

We have wasabi ginger mashed potatoes EVERY THANKSGIVING. It's a tradition. Sometimes we have both wasabi potatoes and normal mashed potatoes! (I'll save my normal mashed potato recipe for another day...which is also delicious. it involves sour cream AND cream cheese).

So for all you skeptics out there, try it, it's worth it...I promise. And it's not as weird as you think.

Wasabi Ginger Mashed Potatoes
4 large russet potatoes, cubed
1 tablespoon olive oil
2 small onions, diced
2 tablespoons ginger, minced
1 cup heavy cream
3 tablespoons stonewall kitchen wasabi mustard (this is the only kind i use. very important! and it's from maine!)
1 stick unsalted butter, cubed (do you really need to use a whole stick of butter? probably not)
salt and pepper to taste
2 scallions, chopped for garnish

Place cubed potatoes in a large pot. Fill with water to just cover the potatoes. Turn heat on and allow potatoes to simmer until tender, about 10 minutes. Drain the water from the potatoes and mash (with your handy dandy potato masher!)

Heat a saute pan on medium high heat. Add oil. Heat for one additional minute. Sweat the onions and ginger until the onions become translucent, about 7 minutes.

Add cream. Do not allow the cream to boil, but make sure it is hot. Add the Stonewall Kitchen Wasabi Mustard and mix thoroughly. Add the butter, and stir until melted.

Pour cream mixture into mashed potatoes and mix thoroughly. Add salt and pepper to taste. Garnish with scallions.

Where to find Stonewall Kitchen Wasabi Mustard? I normally stock up on Stonewall Kitchen products whenever I go to Maine. There are stores in Portland, York, and Camden. For those of you in the Boston area, I have found this specific mustard at Russo's Market in Watertown. I know that Whole Foods, Roche Bros, and Sur La Table carry Stonewall Kitchen products; however, I do not know if they specifically have wasabi mustard. And you can always order online.

Also, try the wild maine blueberry jam. They use the little blueberries (you know, the sweeter and tastier kind).

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