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.
