Instructions: 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 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. 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.)

This recipe yields 6 servings as a side-dish.

Comments:
This recipe originally accompanied "Cod With Miso Glaze and Wasabi Mashed Potatoes" (see recipe).

Heres an inventive use for the horseradish that most people know as a sushi condiment.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.