3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon fresh ground wasabi
1/4 cup (1/2 stick) butter
Place potatoes in large pot of cold salted water. Boil until tender, about
20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and the fresh ground wasabi to taste. Add milk mixture and butter to potatoes. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature.
Rewarm mashed potatoes over low heat, stirring frequently.)
The Johnson Family Cookbook