Preparation Time: 10 minutes
Cooking Time: 20 minutes
2 pounds red potatoes or red steamers, scrubbed
1 1/4 tablespoons extra virgin olive oil
2 cups chopped sweet or yellow onion
1 1/4 teaspoons salt
1 1/4 cups 1% low fat buttermilk
1 tablespoon wasabi powder*
Bring a large pot of water to a simmer. Cut potatoes into 1 inch chunks. Add to water; return to a simmer. Simmer uncovered until potatoes are tender when pierced with tip of a knife, about 14 minutes. Meanwhile, heat a medium saucepan over medium-high heat. Add oil, then onion. Cook 8 to 10 minutes or until onions begin to brown, stirring occasionally. Remove from heat. Drain potatoes; return to same pot. Sprinkle salt over potatoes; cook over medium heat 30 seconds to dry potatoes. Add buttermilk and wasabi powder; turn off heat. Mash with a potato masher until desired consistency. Stir in onion mixture; transfer to serving plates.
Caramelizing the onions adds sweetness bringing out their natural sugars, and replacing the roundness your palate may expect from butter or cream. Another way to accomplish this goal is to add a head of roasted, peeled garlic to the pot, just before mashing–roast garlic by cutting off the top of the head, pouring in a teaspoon of olive oil, wrapping up the prize in aluminum foil, and placing it in a 500 degree toaster oven for 12-15 minutes. Cool, peel, and mash.
Red potatoes kept at room temperature for a few days make fluffy mashed potatoes, but Yukon gold or russets may replace them, with some extra effort. Add a little more buttermilk as the russets and Yukon golds have a drier texture. Wasabi paste may replace the powder for an even hotter, cleaner heat in the dish. *Wasabi is a root found in Japan. The pungent green Wasabi paste may replace the powder for an even hotter, cleaner heat in the dish.
Fat Calories: 57.60 g
Total Fat: 6.40 g
Sat. Fat: 1.20 g
Cholesterol: 2.70 mg
Total Carbohydrate: 56.10 g
Fiber: 4.70 g
Sugars: 9.50 g
Protein: 7.60 g