These potatoes are slightly green, slightly spicy, and beautifully fragrant with roasted garlic. Good compliment to meat and fish cooked with ginger - soy marinades. The leftovers make great potato pancakes!
Ingredients
- medium head garlic: 1 piece
- olive oil: 1 tsp
- potatoes: 12 piece
- butter: 1 cup (softened)
- wasabi powder: 4 tsp
- water as needed:
- milk: 0.5 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
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While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
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Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.
