Potato mash with wasabi and spring onion
Try this exciting take on a classic mash to elevate your next steak or grilled fish dish. The wasabi adds subtle yet delicious pepperiness to the luscious, creamy base. Definitely worth a try!
Serves 4-6
Ingredients
2kg potato
250g butter, room temperature, thinly sliced
1 tbsp Shima wasabi paste
3 spring onions, finely chopped
Sea salt and pepper
Method
- Preheat the oven to 180˚C. Place the whole, unpeeled potatoes on a baking tray and roast for 1½ - 2 hours or until tender. Remove from the oven and when cool enough to handle, cut in half lengthwise and scoop out the flesh.
- When the potatoes are nearly ready, place the cream in a saucepan and bring to a simmer.
- Push the hot potato flesh through a ricer straight into the hot cream and stir until well combined. Add the butter, wasabi and stir until well combined, then season to taste.
- Garnish with spring onions.
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Real Wasabi Paste
Made with real Tasmanian grown Wasabi Japonicia with no added horseradish or mustard, this is pure wasabi paste in its truest form. Real wasabi paste maintains the natural heat and intensity of wasabi. How to use it: Serve with sushi,...
$70.60
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Pure Wasabi Powder
Pure, unadulterated Tasmanian grown freeze dried wasabi stalk and stem powder. How to use it: Add to mayonnaise or mix with water to create a paste to serve alongside meat and fish. Why you’ll love it: A true pantry staple,...
$67.30
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Fresh Wasabi Stalks (90g)
Our fresh wasabi stalks are delicious either fresh or pickled, adding crunch and zest to any meal. How to use it: Chop finely like chives or celery and sprinkle through a salad or stir-fry. Or pickle and vinegar and use...
$11.50
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Standard Wasabi Leaf
Shima Wasabi’s glossy, deep-green, heart-shaped leaves have a slight peppery heat about them, ideal for salads and canapes. How to use it: Toss through a salad or use as a wrap for seafood or meat, Shima Wasabi leaves are a...
$11.50