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Hi, this is Rich Buccola here in New York City and today on behalf of Expert Village,
I'm going to show you how to make wasabi mashed potatoes. Okay, for those of you who know
wasabi and what's it about, it's very strong and in its dry form it's very powerful. Today
I was using a sauce, just trying to taste you know, if there will be a difference or
how similar. I noticed that by putting only the four teaspoons or three teaspoons, it's
not enough. So as you taste it, I've also learned in the kitchen it's always better
to have to add something than to have to take it away if you put too much. So I've been
slowly adding it, and Gracie always knows when it's time to eat on these videos. I'm
just going to add another two teaspoons, and mix that in and I'm going to taste it. If
I need to add more or you need to add more because you're using the wasabi sauce do the
same. Remember the wasabi paste is also very powerful, much more powerful than the sauce.
Now that our potatoes are done, a little bit about the wasabi sauce. Wasabi sauce, I didn't
even know, I thought it was going to be a little strong until I tasted it. It turns
out it was just mixed with heavy cream which is actually excellent for the potatoes. But
where I used to only use like two or three of the dry wasabi, two or three teaspoons;
I had to put in like six to eight teaspoons to really taste the wasabi. Now realize that
paste is also very strong, straight paste; you'll only going to want to go with one or
two teaspoons, then taste and add more if you like it.