Recipe: Wasabi Mash with Crispy Chilli Oil
A beautiful mix of Asian flavours smashed into creamy buttery mash potatoes
Garlic, soy sauce, wasabi, milk, butter, spring onions topped off with a swirl of super tasty crispy Chinese chilli oil melted into more butter.
This sublime mash potato is good enough to eat on its own as an indulgent snack but really shines when served alongside other Asian-inspired dishes.
How to eat Wasabi Mash with Crispy Chilli Oil
A simple seasoned steak, roasted chicken or fried tofu would all make great accompaniments, however, this Sunday lunch suggestion of 5 Spice Beef Bourguignon and Sesame Lime Carrot Salad really is the ultimate meal pairing.
Wasabi Mash with Crispy Chilli Oil
A beautiful mix of Asian flavours smashed into creamy buttery mash potatoes. Garlic, soy sauce, wasabi, milk, butter, spring onions topped off with a swirl of super tasty crispy Chinese chilli oil melted into more butter.
Servings: 4 - 6
Ingredients
- 1 kg potatoes
- 200 ml milk
- 100 g room temperature butter + 2 Tablespoons melted butter
- 1 Tbsp soy sauce
- 1 tsp wasabi
- 1/2 garlic clove minced
- Pinch sea salt + white pepper
- 1 Tbsp crispy Chinese chilli oil
- 1 spring onion sliced thinly + Black sesame seeds for garnish
Instructions
- Peel potatoes and chop them into quarters. Boil in salted water until soft.
- Drain liquid and return potatoes to the cooking pot. Add milk, butter, garlic, soy, wasabi and mash until smooth. Taste and season with salt and pepper.
- Melt butter in a small pan. Remove from heat and stir through crispy chilli oil.
- Transfer mash to serving bowls, garnish with spring onion and drizzle with butter-infused chilli oil.
