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 tasty crispy Chinese chilli oil melted into more butter. This sublime wasabi mash with crispy chilli oil is good enough to eat on its own as an indulgent snack, but shines when served alongside other Asian-inspired main dishes.
How to Serve Wasabi Mash with Crispy Chilli Oil
A simply seasoned steak, roasted chicken, or fried tofu all make excellent accompaniments. However, for a more impressive Sunday lunch, pair it with 5 Spice Beef Bourguignon and Cashew Sesame Lime Coleslaw for the ultimate flavour combination.
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Wasabi Mash with Crispy Chilli Oil
Garlic, soy sauce, wasabi, milk, butter, spring onions, topped off with a swirl of tasty crispy Chinese chilli oil, melted into more butter.
Servings: 4 – 6
Ingredients
- 1kg potatoes
- 200ml milk
- 100g room temperature butter, + 2 tbsp melted butter for garnish
- 1 tbsp soy sauce
- 1 tsp wasabi
- 1/2 garlic clove, minced
- Pinch sea salt + white pepper
- 1 tbsp crispy Chinese chilli oil
- 1 – 2 spring onions, 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.
