Hi, my name is Rob Carson. I’m a radio personality and I like to cook. My goal of these videos is to bring friends and families and fellow foodies into the kitchen and to demystify things you might have been afraid to try otherwise.
Today we are making Wasabi Mashed Potatoes. As far as we are going to need today, about ten potatoes, these are white potatoes. You could use Yukon golds if you want. I am just using white because I want these to be a creamy consistency. I have peeled them. Lot of the times I do smashed potatoes but today we are just doing the peeled potato. We’re going to need some butter, anywhere between a half to an entire stick butter. We’re going to need some delicious heavy whipping cream. You feel your arteries hardening up already? Of course Wasabi, also little bit salt and pepper of course.
As far as tools and materials, a nice cutting board because they have Wasabi, I’m using a bamboo cutting board, a nice chef knife. I’m going to mash my potatoes with a very heavy whisk today. You could use a mixer but I am going to use this or a potato masher, but I want to use a whisk. Also a nice big pot with some water, little bit of salt added to the water, and that's it.
So what I am going to do is I’m just going to dice up these potatoes into about half inch pieces, maybe three quarters of inch, drop them in the water. I don't want to do them too small because lots of times they’re cooked too fast and you will end up with wallpaper paste as potatoes. So don't make the pieces too small. I’ve added about a teaspoon of salt to the water, hope that doesn't bring the boiling point up a little bit. Also it infuses the potatoes with little salt flavor. I am just going to drop this in here. Alright, so I have my potatoes chopped. Let's head over to the stove. High heat obviously, I’m going to go ahead and cover them, it will bring up the boiling point and it will cook a little bit faster.
Don't leave your potatoes in the water too long otherwise you will end up with wallpaper paste, okay. To me mashed potatoes are not an exact science. I don't like to say that you need this much, you need that much. I've got a stick of butter here. To start, I’m just going to go ahead and add about a third of it. Alright, I am just going to drool in there. I have let this butter come up to room temperature. As far as the whipping cream is concerned use—if you have got ten potatoes, I'd say half a cup for now and we'll add some if we need to. I'm going to go ahead and add a little salt. We already had some salt in the water and again your salt and pepper to taste with your potatoes. I will go ahead and put some in because I know I’m going to need at least that much, a little bit of pepper and of course Wasabi. And again with the Wasabi, it depends on how many nose here you want to fry out. If you want it real spicy, rock on. If you don't, you know that's fine too. I like mine pretty spicy. We are going to try that, it's probably a tablespoon and I may want to add some more.
I’ve got a little more milk than I needed here but that will be fine. I made these fairly soft in the water because I wanted it to be fairly pliable. So that's why they are so easy if you use a whisk on. But we are going to end up with some lumps, a few and that's fine with the hardiest of the ribs, the lumps will make sense. As with all things when you’re making mashed potatoes or Risotto or Pasta sauce, taste as you go along. Need more butter, I’m going to put another quarter stick or so. I’m also going to add some more Wasabi. So I like indeedly, a little kick. I’ve noticed I need a little more salt. Again, salt and pepper to taste, that's fine. Sometimes the recipe calls for a little more. Sometimes it calls for a little less.
So we’ve got the Wasabi Mashed Potatoes ready. We’ve got the Asian Spare Ribs and the wonderful gravy that we have made to go with those and it's time to plate it because half of the battle is presentation you know what I mean. Got a nice bamboo mat since, it's Asian inspired, got an Asian inspired plate. I’m going to start off with my delicious Wasabi Mashed potatoes right in the middle. I’m going to sneak over here to the ribs. Again, there’s a lot of fat in these. So I am going to try and get as big a chunk of meat without fats like here and put that there. Here is a piece, right here. There you go, that's pretty. Alright there we are, okay. It's looks almost like a Filet, doesn't it? Isn't that pretty? Now I am going to grab my gravy. This is that wonderful reduction sauce that I made using the juices and there you have it, Asian Spare Ribs and Wasabi Mashed Potatoes.
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