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I was supposed to make this for a rooftop work party the other day, but then I thought, "Hey, I'm not punched in, why should I break my back?".
(Editor's Note: John is part of The Spice House Crew, and he was referring to our 5 year anniversary party for the Old Town Store. We all had plenty of good food, even without John's mashed potatoes.)
Mix the wasabi paste with 2 tablespoons water, and set aside.
Peel and cut the potatoes into large dice. Place the potatoes in a pan with enough water to cover, season with salt and white pepper, and turn on high heat. Boil potatoes for 15-20 minutes, or until they can be pierced with a fork.
In the meantime, rehydrate the shiitakes...being sure to rinse thoroughly. Mince the shiitakes and saute, with the soy sauce, until cooked through.
Once the potatoes are ready, drain and place in food processor, or whip by hand. Add the whipping cream in a slow stream. Whip until they reach your desired consistancy. Stir in the sauteed shiitakes. Add the wasabi paste.
Serve with Sichuan Pepper Steak and Curried Brussel Sprouts.
The Spice House does carry dried mushrooms seasonally, but they can only be ordered over the phone at our three stores. Call for availability.
This recipe was provided by John Cirpinski from Chicago.