Wasabi Style Mashed Potatoes – Explore Chinese New Year Cuisine

While this Wasabi Style Mashed Potatoes may seem far from delicious, you will think differently once you get a bite of it yourself. Easy to make and best to serve alongside a Chinese inspired dish, I know you will love this dish.

Wasabi Style Mashed Potatoes Recipes

Wasabi Style Mashed Potatoes.
The ultimate side dish: wasabi style mashed potatoes.
Wasabi Style Mashed Potatoes - Explore Chinese New Year Cuisine 1

Wasabi Style Mashed Potatoes

Wasabi Style Mashed Potatoes are a delicious and nutritious side dish for dinner. You can serve this savory side dish with pork, chicken, or fish. Its unique flavor will impress your guests. And it's gluten-free, vegan, and Chinese-inspired. What's more, it's also dairy-free and a vegan option. It's the perfect comfort food for any special occasion.
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Course: Side Dishes
Cuisine: Chinese
Diet: Low Calorie, Vegan
Keyword: Mashed Potatoes
CookingStyle: Handcrafted Cooking
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 791kcal
Author: James Anderson
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  • ½ Cup Oil Peanut Variety
  • 1 Tablespoon Peppercorn Black in Color •
  • 1 Tablespoon Star Anise Ground Variety and For Garnish •
  • 1 teaspoon Coriander Seeds
  • ¼ teaspoon Peppercorns Szechuan Variety
  • ½ teaspoon Curry Paste Red in Color •
  • 1 Tablespoon Tamarind Paste
  • 1 Tablespoon Honey Raw
  • ½ Cup Madeira
  • ¾ Cup Stock Veal Variety and Homemade Preferable •
  • 1 Pound Beef Tenderloin
  • 1 Tablespoon Vinegar Rice Wine Variety
  • ½ Tablespoon Mustard Chinese Variety and Powdered
  • 2 tablespoons Butter Soft
  • 1 Pound Potatoes Baking Variety and Peeled
  • Some Water Seasoned with Salt
  • 4 tablespoons Butter Cut Into Small Sized Pieces
  • ¼ Cup Cream Heavy Variety and Hot
  • 1 Tablespoon Garlic Roasted Variety and Pureed
  • ½ Spinach Stems Removed •
  • 1 ½ teaspoon Wasabi
  • Dash of Salt and Black Pepper For Taste


  • The first thing that you will want to do is preheat your oven to 400 degrees. While your oven is heating up preheat a grill to medium or high heat.
  • Then use a medium sized saucepan and add in your oil, black colored peppercorns, ground star anise, ground coriander seeds and Szechuan style peppercorns. Cook for at least one minute.
  • After this time add in your red colored curry paste, tamarind paste and raw honey. Stir thoroughly to combine before adding in your Madeira. Deglaze your pan and continue to cook until your sauce is syrupy in consistency.
  • Add in your homemade stock and continue to cook until reduced by half. Transfer this mixture to a blender and blend on the highest setting until smooth in consistency. Once smooth strain through a fine mesh strainer and set aside for later use.
  • Over your preheated grill add in your tenderloin and grill for at least 5 to 10 minutes or until grill marks begins to appear on all sides. Transfer your tenderloin to a large sized saucepan along with your strained sauce.
  • Transfer to your oven to bake for at least 4 to 5 minutes or until your tenderloin is cooked to your desired doneness.
  • Transfer your remaining sauce to a saucepan and set over medium heat. Cook for the next 5 to10 minutes or until your sauce is thick in consistency.
  • Add your powdered mustard and vinegar into a small sized bowl. Stir thoroughly until your powdered mustard has fully dissolved.
  • Cut your steak into thin sized slices. Top off with your mustard and serve with some mashed potatoes. Garnish with some star anise and enjoy whenever you are ready.
  • To make your wasabi style mashed potatoes first cut up your mashed potatoes into equal sized small sized pieces. Cover with a generous amount of salted water. Set over medium heat until your water begins to boil. Cook your potatoes until they are tender to the touch.
  • Once your potatoes are tender drain and place into a food processor along with your butter, cream and pureed garlic. Blend on the highest setting until smooth in consistency.
  • Then blanch your spinach in some boiling water for at least 20 seconds. Dip immediately in some ice water. Drain and transfer into a blender along with your powdered wasabi. Blend on the highest setting until smooth in consistency. Add this to your mashed potatoes and stir thoroughly to combine. Season with a dash of salt and black pepper.



You can also serve it with pork, chicken, or even green vegetables.
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Serving: 4servings | Calories: 791kcal | Carbohydrates: 34g | Protein: 25g | Fat: 60g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 294mg | Potassium: 1026mg | Fiber: 4g | Sugar: 9g | Vitamin A: 492IU | Vitamin C: 25mg | Calcium: 110mg | Iron: 6mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Slow Cooker Wasabi Style Mashed Potatoes

Wasabi Style Mashed Potatoes.
Heat up your dinner table with these wasabi-infused spuds.


  • 4 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 cups chicken or vegetable broth
  • 1/2 cup unsalted butter
  • 1/4 cup sour cream
  • 2-3 tablespoons wasabi paste (adjust to taste)
  • Salt and pepper to taste
  • Chopped chives for garnish


  • Place the peeled and chopped potatoes in your slow cooker.
  • Pour in the chicken or vegetable broth until the potatoes are just covered.
  • Cook on the low setting for 4-5 hours or until the potatoes are tender and easily mashable.
  • Once the potatoes are cooked, turn off the slow cooker and drain any excess liquid, reserving a small amount.
  • Add the unsalted butter and wasabi paste to the potatoes. Start with 2 tablespoons of wasabi paste, taste, and add more if you desire more heat.
  • Mash the potatoes using a potato masher or a hand mixer right in the slow cooker. Add a bit of the reserved cooking liquid if needed to reach your desired consistency.
  • Stir in the sour cream and season with salt and pepper to taste.
  • Place the lid back on the slow cooker and set it to the “warm” setting. This will keep your mashed potatoes warm until you’re ready to serve.
  • Just before serving, garnish with chopped chives for a pop of freshness and color.

Tips for making Wasabi Style Mashed Potatoes

Wasabi Style Mashed Potatoes.
Mashed potatoes meet a japanese twist.

Serving Suggestions

  • Sidekicks for Your Spuds: These mashed potatoes pair wonderfully with roasted vegetables, such as asparagus or carrots. The slight heat of wasabi combines beautifully with the sweetness of caramelized root vegetables.
  • A Creamy Complement: Serve your mashed potatoes alongside a creamy chicken or mushroom gravy for a heartwarming combination that your taste buds won’t soon forget.
  • Garnish Galore: Sprinkle your mashed potatoes with extra chopped chives or finely sliced green onions for added freshness and a pop of color. You can also drizzle a touch of truffle oil for a touch of luxury.
  • Sushi Fusion: Embrace the fusion of flavors by serving these mashed potatoes with a side of sushi or sashimi. The wasabi in your spuds is a delightful nod to the world of Japanese cuisine.
  • Beverage Pairings: For a perfect beverage pairing, consider a crisp and cold Japanese lager or a glass of dry white wine, such as a Sauvignon Blanc. The balance of flavors is impeccable.

Cooking Tips

Wasabi Style Mashed Potatoes
Savor the fusion of flavors.
  • Taste as You Go: Wasabi heat can vary, so start with a small amount and gradually add more to achieve your desired level of spiciness. Remember, you can always add more, but you can’t take it away.
  • Potato Prep: Cut the potatoes into even-sized chunks. This ensures they cook uniformly, resulting in a smoother texture.
  • Keep It Warm: If you’re not serving the mashed potatoes immediately, keep them warm in the slow cooker on the “warm” setting. Stir occasionally to maintain the desired consistency.
  • Consistency Control: Adjust the consistency of your mashed potatoes by adding a bit of reserved cooking liquid. This helps to reach the perfect texture without making them too thin.
  • Butter Matters: Use unsalted butter, so you can control the saltiness of the dish. Taste and season accordingly.
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Can I Use Homemade Wasabi in Wasabi Style Mashed Potatoes?

Using homemade wasabi in your wasabi-style mashed potatoes can elevate their flavor profile. By incorporating the authentic taste of wasabi, your mashed potatoes will have a unique kick and a hint of heat. Experiment with your favorite wasabi recipe and enjoy a delightful blend of familiar comfort food with a burst of Japanese-inspired zest.

FAQs about Wasabi Style Mashed Potatoes

Wasabi Style Mashed Potatoes
A unique take on a classic favorite.
  • Can I use any type of potato for this recipe? While Yukon Gold potatoes are recommended for their creamy texture, you can use russet or red potatoes if that’s what you have on hand.
  • How spicy are these mashed potatoes? The heat level depends on the amount of wasabi paste you use. Start with a small amount and adjust to your taste.
  • Can I make these ahead of time for a party? Absolutely. Prepare them a few hours before your gathering, and keep them warm in a slow cooker on the “warm” setting.
  • Can I freeze leftovers? While you can freeze mashed potatoes, the texture may change slightly upon thawing. It’s best to refrigerate leftovers and reheat them gently with a bit of additional butter or cream.
  • What if I don’t have a slow cooker? You can still make these mashed potatoes on the stovetop by following the same steps, but use a heavy-bottomed pot and cook over low heat, stirring frequently.

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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
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