Ingredients:
  • 1 medium head garlic
  • 1 teaspoon olive oil
  • 12 potatoes
  • 225 g (1 cup) butter, softened
  • 4 teaspoons wasabi powder
  • water as needed
  • 120 ml (1/2 cup) milk
  • salt and pepper to taste

Method:
  1. Preheat oven to 200oC (400oF).
  2. Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork. If you don't have an oven (me) then you can break the garlic into the cloves and in a pan over a low, low heat with a drop of oil, roast the garlic. You may have to pound the garlic at the end stage rather than pop it from it's skins.
  3. While garlic is roasting. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Cool enough to manage and easily skin the spuds. Mash potatoes with butter until they're as mashed as you prefer. (Generally speaking a very light and fluffy mash is the texture of choice for this dish).
  4. Squeeze softened garlic cloves out of skin into pot or add the processed alternative garlic  in a small bowl, mix wasabi powder with just enough water to form a thick homogeneous paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Serving ideas:

  • Mashed potatoes are not a side-dish often seen in Asia. So if you have any friends or visitors from Asia arriving  they of course probably have heard of the dish but few will have tried it as such
  • This side dish goes particularly well with ginger flavoured foods including fish dishes. It also goes well with sweet cooked meats and soy marinated foods.
  • I suspect on an Asian banquet the dish will simply be consumed rather than an exclusion tasting.
  • Of course it's just a great side dish as a replacement for standard mashed spud dishes.