18 Spicy Wasabi Mashed Potatoes Recipes Creamy

Ready to turn up the heat on your comfort food game? Our roundup of 18 Spicy Wasabi Mashed Potatoes Recipes is here to add a creamy, fiery twist to your dinner table. Perfect for those who love a little kick in their classic dishes, these recipes promise to deliver bold flavors and smooth textures. Dive in and discover your next favorite way to enjoy mashed potatoes!

Wasabi Mashed Potatoes with Roasted Garlic

Now, let’s talk about a dish that’ll knock your socks off with its bold flavors and creamy texture. Imagine the classic comfort of mashed potatoes, but with a kick that’ll make your taste buds do a happy dance. That’s right, we’re spicing things up with a hint of wasabi and the deep, caramelized notes of roasted garlic. It’s a match made in culinary heaven!

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 head garlic
• 1 tbsp olive oil
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tsp wasabi paste
• 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until fork-tender.
3. Drain the potatoes and return them to the pot. Add the milk, butter, wasabi paste, and salt.
4. Squeeze the roasted garlic cloves out of their skins into the pot. Mash everything together until smooth and creamy. For extra fluffiness, use a potato ricer.
5. Give it a taste and adjust the seasoning if necessary, but remember, the wasabi’s heat will intensify over time.

Get ready to serve up a side dish that’s anything but ordinary. The creamy texture of these mashed potatoes is perfectly balanced by the sharp heat of wasabi and the sweet, mellow flavor of roasted garlic. Try topping them with crispy fried onions for an extra crunch that’ll take this dish to the next level.

Creamy Wasabi Mashed Potatoes with Green Onions

Spice up your spuds game with these creamy wasabi mashed potatoes that pack a punch and a whole lot of flavor. Perfect for those who like their comfort food with a side of adventure, this dish is a playful twist on the classic that’ll have your taste buds dancing.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 2 tbsp wasabi paste
• 1/4 cup chopped green onions
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Letting them sit in the colander for a minute helps evaporate excess moisture for fluffier mashed potatoes.
4. Add the butter to the potatoes and mash until the butter is fully melted and incorporated.
5. Warm the heavy cream in a small saucepan over low heat for 2-3 minutes, then gradually mix it into the potatoes until creamy. Tip: Warming the cream prevents the potatoes from cooling down too much during mixing.
6. Fold in the wasabi paste and chopped green onions until evenly distributed. Tip: Start with less wasabi and add more to taste if you’re sensitive to heat.
7. Serve immediately for the best texture and flavor.

These mashed potatoes boast a velvety texture with a bold wasabi kick, balanced by the freshness of green onions. Try serving them alongside grilled salmon or as a daring side to your next barbecue for a memorable meal.

Spicy Wasabi Mashed Potatoes with Butter

Daring to dive into the world of fusion flavors? These Spicy Wasabi Mashed Potatoes with Butter are about to take your taste buds on a rollercoaster ride they won’t forget. Perfect for those who like their comfort food with a kick, this dish is a playful twist on the classic mashed potatoes that’ll have you coming back for seconds.

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 tbsp wasabi paste
• 1 tsp salt

Instructions

1. Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Letting them sit for a minute after draining helps evaporate excess moisture for fluffier mashed potatoes.
4. Add the softened butter, milk, wasabi paste, and salt to the potatoes.
5. Mash the potatoes with a potato masher until smooth and creamy. Tip: For extra creamy potatoes, warm the milk before adding it to the mix.
6. Taste and adjust the wasabi paste if you prefer a stronger kick. Tip: Wasabi’s heat can vary by brand, so start with less and add more as needed.

Absolutely creamy with a bold wasabi punch, these mashed potatoes are a dream alongside grilled steak or as a daring dip for crispy fried chicken. The buttery richness balances the wasabi’s heat, creating a flavor that’s both comforting and exciting.

Wasabi Mashed Potatoes with Coconut Milk

Buckle up, spud lovers! We’re about to take your classic mashed potatoes on a wild ride with a kick of wasabi and the creamy dreaminess of coconut milk. This isn’t your grandma’s side dish—unless your grandma is a daredevil in the kitchen.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1 cup coconut milk
• 2 tbsp wasabi paste
• 4 tbsp unsalted butter
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the pot. Tip: Let them sit for a minute to evaporate any excess moisture for fluffier mash.
4. Add the butter, coconut milk, wasabi paste, and salt to the pot with the potatoes.
5. Mash the potatoes with a potato masher or hand mixer until smooth and creamy. Tip: For extra creaminess, warm the coconut milk before adding.
6. Taste and adjust the wasabi paste if you’re feeling bold. Tip: The heat of wasabi mellows over time, so don’t shy away from adding a bit more for a lasting kick.

Every bite of these Wasabi Mashed Potatoes with Coconut Milk is a creamy, dreamy cloud with a punchy wasabi kick that’ll wake up your taste buds. Serve them alongside grilled salmon or as a daring dip for crispy spring rolls to really let the flavors shine.

Herbed Wasabi Mashed Potatoes

Let’s face it, mashed potatoes are the comfort food MVP, but have you ever thought about giving them a spicy little makeover? Enter Herbed Wasabi Mashed Potatoes – the side dish that’s about to kick your taste buds into high gear with a playful punch of heat and a herby hug.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes thoroughly and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted. Tip: Keep the heat low to prevent the cream from scalding.
5. Add the wasabi paste, salt, and black pepper to the cream mixture, whisking until smooth.
6. Mash the potatoes with a potato masher or ricer. For smoother potatoes, use a ricer.
7. Gradually add the cream mixture to the potatoes, mashing until your desired consistency is reached. Tip: Add the liquid slowly to control the texture.
8. Fold in the chopped chives and parsley until evenly distributed.

These Herbed Wasabi Mashed Potatoes are a creamy, dreamy delight with a bold kick that’ll have everyone asking for seconds. Try serving them alongside grilled steak or as a daring dip for crispy fried chicken – because why not?

Wasabi Mashed Potatoes with Sour Cream

Ever thought your mashed potatoes could use a little kick? Well, buckle up, because we’re about to take your spuds on a flavor rollercoaster with a daring dash of wasabi and the creamy dreaminess of sour cream. This isn’t your grandma’s mashed potatoes—unless your grandma is a culinary daredevil.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup sour cream
• 2 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup whole milk

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
3. Drain the potatoes well and return them to the pot. Tip: Letting them sit in the pot for a minute after draining helps evaporate excess moisture.
4. Add the butter, sour cream, wasabi paste, salt, and pepper to the potatoes.
5. Mash the potatoes with a potato masher until smooth. Tip: For extra creamy potatoes, warm the milk before adding it in the next step.
6. Gradually add the milk, continuing to mash until the desired consistency is reached. Tip: The amount of milk can be adjusted based on how creamy or thick you like your mashed potatoes.
7. Taste and adjust seasoning if necessary, then serve immediately.

Unbelievably creamy with a punchy wasabi zing, these mashed potatoes are a bold twist on a classic. Serve them alongside grilled steak or as a daring dip for crispy fried chicken—either way, they’re guaranteed to steal the spotlight.

Garlic Wasabi Mashed Potatoes

Alright, folks, let’s dive into a dish that’ll knock your socks off with its bold flavors and creamy dreaminess. Garlic Wasabi Mashed Potatoes are here to prove that spuds can be anything but boring, packing a punch that’ll have your taste buds doing a happy dance.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 cloves garlic, minced
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 tbsp wasabi paste
• 1 tsp salt

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
3. While potatoes cook, melt the butter in a small saucepan over low heat. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Drain the potatoes well and return them to the pot. Mash with a potato masher until smooth.
5. Stir in the garlic butter, milk, wasabi paste, and salt until fully incorporated. Tip: For extra creamy potatoes, warm the milk before adding.
6. Adjust seasoning if necessary, then serve immediately. Tip: Garnish with a sprinkle of chives for a pop of color and freshness.

You’ll love the velvety texture and the way the wasabi’s heat plays off the garlic’s pungency. Try serving these alongside a juicy steak or as a daring dip for crispy fried chicken.

Wasabi Mashed Potatoes with Parmesan Cheese

Just when you thought mashed potatoes couldn’t get any better, we go and throw wasabi and Parmesan into the mix. This dish is like your favorite comfort food decided to go on a flavor adventure and came back with souvenirs.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tbsp wasabi paste
• 1/2 cup grated Parmesan cheese
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15 minutes.
3. Drain the potatoes well and return them to the pot. Tip: Letting them sit in the colander for a minute helps excess water evaporate.
4. Add the butter, milk, wasabi paste, and salt to the pot with the potatoes.
5. Mash the potatoes with a potato masher until smooth and all ingredients are fully incorporated. Tip: For extra creamy potatoes, warm the milk before adding it.
6. Stir in the grated Parmesan cheese until evenly distributed. Tip: Reserve a little Parmesan to sprinkle on top for serving.

These Wasabi Mashed Potatoes with Parmesan Cheese pack a punch with their creamy texture and a kick that wakes up your taste buds. Serve them alongside a juicy steak or as a bold side to grilled salmon for a meal that’s anything but ordinary.

Spicy Wasabi Mashed Potatoes with Bacon Bits

Ever thought mashed potatoes could use a kick that’ll wake up your taste buds faster than your morning alarm? Enter our Spicy Wasabi Mashed Potatoes with Bacon Bits – a dish that’s here to turn your side game from meh to magnificent with just the right amount of heat and crunch.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup bacon bits
• 2 tbsp chopped chives

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
4. Add the heavy cream, butter, wasabi paste, salt, and black pepper to the potatoes. Mash until smooth and creamy. Tip: For extra creamy potatoes, warm the cream and butter before adding.
5. Fold in the bacon bits and half of the chopped chives until evenly distributed.
6. Transfer the mashed potatoes to a serving bowl and sprinkle with the remaining chives. Tip: For a festive touch, serve in individual ramekins topped with extra bacon bits.

These mashed potatoes boast a velvety texture with a punchy wasabi heat that’s beautifully balanced by the smoky bacon bits. Try serving them alongside grilled steak or as a bold base for a breakfast hash – because why should lunch and dinner have all the fun?

Wasabi Mashed Potatoes with Chives

Unbelievably, we’re about to take your average mashed potatoes on a wild ride with a kick of wasabi and the fresh pop of chives. This dish is like your favorite comfort food decided to spice things up, literally, and we’re here for every creamy, fiery bite.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tbsp wasabi paste
• 1/4 cup fresh chives, finely chopped
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
4. Add the butter, milk, wasabi paste, and salt to the pot. Mash the potatoes until smooth and creamy. Tip: For extra creamy potatoes, warm the milk and butter before adding.
5. Fold in the chopped chives until evenly distributed. Tip: Reserve a few chives for garnish to add a pop of color.
6. Serve immediately. Tip: For an extra kick, add an additional 1/2 tsp of wasabi paste and mix well before serving.

Fluffy, creamy, and with a surprising heat that builds with each bite, these wasabi mashed potatoes are anything but ordinary. Try serving them alongside a juicy steak or as a bold side to your next barbecue for a conversation-starting dish.

Creamy Wasabi Mashed Potatoes with Blue Cheese

Venture into a world where your mashed potatoes pack a punch and a creamy dream all at once! This isn’t your grandma’s side dish—unless she’s one cool grandma who loves a bit of heat and a whole lot of flavor.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tbsp wasabi paste
• 1/2 cup crumbled blue cheese
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
4. Add the butter, heavy cream, wasabi paste, and salt to the potatoes. Mash until smooth and creamy. Tip: For extra creaminess, warm the cream and butter together before adding.
5. Gently fold in the crumbled blue cheese until just combined. Tip: Reserve a little cheese to sprinkle on top for a pretty finish.
6. Serve immediately while warm. The result is a luxuriously creamy mash with a bold wasabi kick and pockets of tangy blue cheese. Try topping with extra wasabi or a drizzle of truffle oil for an over-the-top twist.

Rich, bold, and unapologetically flavorful, these mashed potatoes are a conversation starter. The creamy texture contrasts beautifully with the sharpness of the blue cheese, while the wasabi adds a surprising warmth that builds with each bite.

Wasabi Mashed Potatoes with Truffle Oil

Zesty and zippy, these Wasabi Mashed Potatoes with Truffle Oil are about to take your taste buds on a rollercoaster ride they didn’t sign up for but will absolutely love. Perfect for those who think mashed potatoes are too ‘meh’ and need a kick (literally, thanks to the wasabi) and a touch of luxury (hello, truffle oil).

Ingredients

• 2 lbs Yukon Gold potatoes
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1 tsp truffle oil
• 1 tsp salt

Instructions

1. Peel and quarter the Yukon Gold potatoes, ensuring they’re all roughly the same size for even cooking.
2. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. While the potatoes cook, heat the heavy cream and butter in a small saucepan over low heat until the butter is melted. Keep warm.
5. Drain the potatoes well and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
6. Mash the potatoes with a potato masher until smooth. Tip: For extra creamy potatoes, pass them through a ricer before mashing.
7. Gradually stir in the warm cream and butter mixture until fully incorporated.
8. Fold in the wasabi paste and truffle oil, adjusting the amount of wasabi to suit your heat preference. Tip: Start with half the wasabi, taste, and add more if needed.
9. Serve immediately. Tip: Garnish with a drizzle of truffle oil and a sprinkle of freshly ground black pepper for an extra flavor boost.

Expect a velvety texture with a punchy wasabi kick that mellows into the earthy depth of truffle oil. Serve these alongside a seared steak or as the star of your next fancy pants dinner party—because why not?

Spicy Wasabi Mashed Potatoes with Cheddar

Hold onto your taste buds, folks, because we’re about to take mashed potatoes on a wild ride with a kick that’ll make your nose tingle in the best way possible. This isn’t your grandma’s side dish—unless your grandma is a daredevil in the kitchen.

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 tsp salt
• 1 tbsp wasabi paste
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15 minutes, or until potatoes are fork-tender. Tip: Start checking at 12 minutes to avoid overcooking.
3. Drain the potatoes and return them to the pot. Let them sit for 1 minute to evaporate excess moisture.
4. Add the softened butter, milk, and salt to the potatoes. Mash until smooth and creamy. Tip: For extra fluffy potatoes, use a potato ricer.
5. Stir in the wasabi paste until fully incorporated. Taste and adjust the wasabi if you’re feeling brave.
6. Fold in the shredded cheddar cheese until melted and evenly distributed. Tip: For a gooier texture, add the cheese while the potatoes are still hot.

Kick your feet up and dig into these fiery, cheesy clouds of joy. The wasabi brings the heat, while the cheddar adds a comforting richness that’ll have you going back for seconds. Serve them alongside grilled steak or as a bold twist on your next burger night.

Wasabi Mashed Potatoes with Caramelized Onions

Daring to dive into the world of bold flavors? This twist on a classic side dish will have your taste buds dancing with joy and maybe a little bit of fire. Perfect for those who love a kick in their comfort food, these mashed potatoes are anything but ordinary.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until caramelized and golden brown.
3. Drain the potatoes and return them to the pot. Add the heavy cream, butter, wasabi paste, salt, and black pepper. Mash until smooth and creamy. Tip: For extra fluffy potatoes, warm the cream and butter before adding.
4. Fold the caramelized onions into the mashed potatoes until evenly distributed. Tip: Reserve a few onions for garnish to add a pop of color and texture.
5. Serve warm. Tip: For an extra layer of flavor, top with a sprinkle of crispy bacon bits or a drizzle of truffle oil.

Absolutely creamy with a punch, these mashed potatoes are a conversation starter. The sweetness of the caramelized onions balances the heat from the wasabi, creating a harmonious blend of flavors. Try serving them alongside a juicy steak or as a bold base for your next shepherd’s pie.

Wasabi Mashed Potatoes with Smoked Paprika

Feeling adventurous in the kitchen? Let’s kick your mashed potatoes up a notch with a fiery wasabi twist and a smoky paprika finish that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 lbs Yukon Gold potatoes
• 1/2 cup unsalted butter
• 1/2 cup whole milk
• 2 tbsp wasabi paste
• 1 tsp smoked paprika
• 1 tsp salt

Instructions

1. Peel and quarter the Yukon Gold potatoes.
2. Place the potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. Drain the potatoes and return them to the pot.
5. Add the butter, milk, wasabi paste, and salt to the pot.
6. Mash the potatoes with a potato masher until smooth and creamy. Tip: For extra creamy potatoes, warm the milk and butter before adding.
7. Sprinkle the smoked paprika over the mashed potatoes and gently fold it in for a marbled effect. Tip: Use a light hand to avoid overmixing and keep the paprika’s smoky flavor distinct.
8. Serve immediately. Tip: Garnish with a tiny extra sprinkle of smoked paprika for a pop of color and flavor.

Yummy doesn’t even begin to cover it—these spuds are creamy with a punchy wasabi kick and a smoky paprika swirl that’s downright addictive. Try serving them alongside grilled steak or as a bold base for a breakfast hash.

Wasabi Mashed Potatoes with Roasted Corn

Prepare to have your taste buds tickled and your dinner guests impressed with this twist on a classic side dish that packs a punch and a whole lot of flavor. Perfect for those who like their comfort food with a side of adventure, these Wasabi Mashed Potatoes with Roasted Corn are anything but ordinary.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup corn kernels, fresh or frozen
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F (204°C) to get ready for roasting the corn.
2. Toss the corn kernels with 1 tbsp olive oil and spread them out on a baking sheet. Roast in the preheated oven for 15-20 minutes, or until they start to brown and pop, giving them a stir halfway through for even roasting.
3. While the corn roasts, place the quartered potatoes in a large pot and cover with cold water by an inch. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
4. Drain the potatoes well and return them to the pot. Add the heavy cream, butter, wasabi paste, salt, and black pepper. Mash until smooth and creamy, adjusting the seasoning if necessary.
5. Gently fold in the roasted corn kernels until evenly distributed throughout the mashed potatoes.
6. Serve immediately for the best texture and flavor, garnished with a little extra wasabi paste on top for those who dare.

Silky smooth with a fiery kick, these mashed potatoes are a bold departure from the norm. The roasted corn adds a sweet crunch that contrasts beautifully with the creamy, spicy base. Try serving them alongside grilled salmon or as a daring companion to your next barbecue spread.

Wasabi Mashed Potatoes with Crispy Shallots

Now, who said mashed potatoes had to be boring? Jazz up your spuds with a kick of wasabi and a crunch of crispy shallots for a side dish that’s anything but ordinary. Perfect for when you’re looking to add a little excitement to your dinner plate.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1 tsp salt
• 1/2 cup shallots, thinly sliced
• 1/4 cup vegetable oil

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork, about 15 minutes. Tip: Start checking at 12 minutes to avoid overcooking.
3. While the potatoes cook, heat the vegetable oil in a small skillet over medium heat. Add the shallots and fry until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Tip: Keep an eye on them; shallots can go from golden to burnt quickly.
4. Drain the potatoes and return them to the pot. Add the heavy cream, butter, wasabi paste, and salt. Mash until smooth and creamy. Tip: For extra smooth potatoes, pass them through a ricer before mashing.
5. Transfer the mashed potatoes to a serving bowl and top with the crispy shallots.

Silky smooth with a punchy wasabi kick and the perfect crunch from those golden shallots, these mashed potatoes are a game-changer. Serve them alongside a juicy steak or as the star of your next holiday table for a dish that’s sure to impress.

Wasabi Mashed Potatoes with Horseradish

Daring to dive into the world of bold flavors? These Wasabi Mashed Potatoes with Horseradish are here to kick your taste buds into high gear, blending creamy comfort with a punchy twist that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 tbsp wasabi paste
• 1 tbsp prepared horseradish
• 1 tsp salt

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes well and return them to the pot. Tip: Let them sit for a minute to evaporate any excess moisture for fluffier mashed potatoes.
4. Heat the milk and butter in a small saucepan over low heat until the butter is melted. Do not boil.
5. Mash the potatoes with a potato masher or ricer until smooth. Tip: For extra creamy potatoes, pass them through a ricer.
6. Gradually add the warm milk mixture, wasabi paste, horseradish, and salt to the potatoes, stirring until well combined and creamy. Tip: Adjust the amount of wasabi and horseradish based on your heat preference.

Zesty and vibrant, these mashed potatoes boast a creamy texture with a fiery kick that pairs perfectly with grilled meats or as a standout side at your next dinner party. Try topping with a sprinkle of chives for a pop of color and freshness.

Conclusion

We hope you’ve enjoyed exploring these 18 spicy wasabi mashed potatoes recipes as much as we did! Each one offers a unique twist on the classic, promising creamy, flavorful sides that’ll spice up any meal. Don’t hesitate to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!