Instructions: Peel potatoes, rinse, and cut into 2-inch chunks. In a 3- to 4-quart pan, combine potatoes and chicken broth. Cover and bring to a boil over high heat. Simmer until potatoes mash easily, 20 to 25 minutes. Drain, reserving broth.

Put 3/4 cup broth and chopped parsley in a blender. Whirl until smooth. Add parsley mixture and wasabi to potatoes. Beat with a mixer or mash with a potato masher until smooth, adding more broth to make potatoes as creamy as you like. Season to taste with salt and more wasabi (I like 2 tablespoons total). And for a smoother texture, mix in 1/4 cup whipping cream.

This recipe yields 6 cups; 6 servings.

Comments: My friend Vaughn Davis, who came by his taste for wasabi honestly - from his Japanese mother - was recently surprised to find this potent green horseradish on a restaurant menu, mixing it up with mashed potatoes. The wasabi potatoes were served with roast chicken. Intrigued by this defection from tradition, he tried an even bolder version, enhancing wasabis green presence with parsley. He serves his potatoes with salmon. Use refrigerated wasabi paste in tubes or canned wasabi powder.

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