Mashed Potatoes with Wasabi and Spinach
4 servings
60 minutes
Mashed potatoes with wasabi and spinach is a bold author’s recipe that combines the tenderness of classic mash with the exotic spiciness of Japanese wasabi and the freshness of young spinach. The origins of this dish trace back to the world of fusion cuisine, where traditional ingredients gain a new sound. The taste is rich, velvety, with a slight sharpness and nutty notes of parmesan. Spinach adds a touch of freshness while wasabi brings a subtle spiciness that enhances the flavor of other ingredients. This mash makes an ideal side dish for fried or baked fish, creating a harmonious blend of textures and aromas. It can also be served as an independent dish, garnished with herbs and an extra portion of cheese. A culinary experiment for those seeking new gastronomic experiences!
1
Prepare all the ingredients.
2
Boil potatoes in their skins.
- Potato: 600 g
3
Heat the milk in a small saucepan.
- Milk: 100 ml
4
Mash the potatoes into puree, adding warm milk and butter.
- Potato: 600 g
- Milk: 100 ml
- Butter: 50 g
5
The spinach leaves should be thoroughly washed and placed in a pan, tightly covered with a lid or foil.
- Baby spinach: 200 g
6
In 3 minutes, the spinach will wilt, the leaves will shrivel and darken.
7
Combine the puree with well-drained (moisture is the main enemy of puree, it deprives it of texture) spinach.
- Baby spinach: 200 g
8
Mix in grated parmesan and salt to taste.
- Parmesan (Parmigiano Reggiano): 70 g
- Salt: to taste
9
Add wasabi at the end, adjusting the amount according to your preferences.
- Wasabi: to taste
10
Such puree can be served with any fried or baked fish.
