Instructions: Peel red potatoes and cut into 2-inch chunks. Put potatoes in bowl of cold water as you peel them to prevent discoloration. Peel turnips and cut into 2-inch chunks.

Steam potatoes and turnips in large steamer until fork-tender, about 30 minutes. Put potatoes and turnips through ricer. Blend together wasabi paste and chicken broth. Stir into potatoes along with salt and bit of cracked peppercorns.

Spoon into warm serving bowl. Garnish with additional cracked peppercorns and a few snipped chives.

This recipe yields 8 (1/2-cup) servings.

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