• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Beyond Mere Sustenance logo
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • HOME
  • ABOUT
  • RECIPES
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • HOME
    • ABOUT
    • RECIPES
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home • Side Dishes • Asian Mashed Potatoes

    Asian Mashed Potatoes

    Published: Nov 3, 2014 · Last Modified: Sep 15, 2021 by Beyond Mere Sustenance with 2 Comments· This post may contain affiliate links · This blog generates income via ads ·

    Share this post!

    1.6K shares
    • Share63
    • Twitter

    This post may contain affiliate links, see my Privacy Policy and Disclosure Statement

    Not a "pedestrian" potato recipe, Asian Style Mashed Potatoes with Wasabi and Roasted Garlic get their delicious flavor from roasted garlic, wasabi, and sesame oil, and finished off with fresh chives or scallions, and a generous sprinkling of furikake! A perfect side dish for your Asian main... #mashedpotatoes #Asianmashedpotatoes #wasabimashedpotatoes #roastedgarlicmashedpotatoes #glutenfreesides #vegetariansides
    Asian-Style Mashed Potatoes Pin -

    Not a "pedestrian" potato recipe, Asian Mashed Potatoes with roasted garlic get their delicious flavor from roasted garlic, wasabi, and sesame oil. Garnished with fresh chives or scallions, and a generous sprinkling of furikake! A perfect side dish for your Asian main...

    Asian Mashed Potatoes with Wasabi and Roasted Garlic in a black bowl with additional sesame seeds and furikake with a grey napkin.
    Jump to:
    • 👩🏻‍🍳 Tamara Talks - Recipe Inspiration
    • 📋 Ingredients for Asian Mashed Potatoes
    • 🔪 Instructions
    • 💭 Tips
    • ❓ FAQ
    • 🧂 Useful Stuff
    • 📖 Recipe
    • Asian-Style Mashed Potatoes
    • 📖 Recipe
    • 🥔 What to Pair with Asian-Style Mashed Potatoes
    • 💬 Comments

    It is easy to think of potatoes, and fortunately for men who have not much money it is easy to think of them with a certain safety. Potatoes are one of the last things to disappear, in times of war, which is probably why they should not be forgotten in times of peace.

    ~~ M.F.K. Fisher, How to Cook a Wolf

    👩🏻‍🍳 Tamara Talks - Recipe Inspiration

    Do you throw your potatoes into a dark corner of your pantry and forget about them? I am guilty of allowing an entire bag of red or yukon gold potatoes to turn mushy, forgotten until the stench of rot greets me when I open the pantry door. Yuck!

    I tend to focus on complex carbohydrates like barley, brown rice, farro, and quinoa, but potatoes really ought to find their way back into our meals as the weather cools, and we turn to heartier options.

    We consider Friday nights to be "date night" even though that typically means a quiet dinner home alone with a special bottle of wine and music. I typically spend more money and more time on my menu - quite often preparing a 3 course meal. Last Friday, I had a hankering for potatoes.

    These would be no ordinary potatoes. I wanted to do bamboo steamed fish and miso glazed beets and carrots, and I wanted my potatoes to complement the other two dishes. The Japanese flavor profile includes ingredients like ginger, sesame, garlic, miso, soy sauce, wasabi, etc. I decided to try doing Asian-style mashed potatoes. It was a WIN!

    Always one to find new ways to use ingredients, I decided to garnish my Asian-Style Mashed Potatoes with furikake (a pantry staple at Andersen casa). It. Just. Works. Ask the hubs!  😆 He is no fan of mashed potatoes. In fact, roasted potatoes are about the only way he'll eat them without complaint. He loves these!

    📋 Ingredients for Asian Mashed Potatoes

    Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

    • potatoes - Yukon gold potatoes are my favorite for mashing, but I more often use new potatoes because I always have them in my pantry. It is up to you whether you peel the potatoes or not.
    • whole garlic bulb - Roasting a whole bulb of garlic is an important step in the overall flavor of this mashed potato recipe. You can get it roasted in about the same amount of time as it takes to cook your potatoes. Alternatively, you can purchase roasted garlic in the specialty foods section of some markets. NOTE: Make sure the roasted garlic doesn't include herbs and/or spices that will affect the flavor!
    • plain nonfat yogurt - Yogurt is my preferred (healthier) way to add creaminess to mashed potatoes as it reduces fats and calories.
    • broth/stock - A good broth (vegetable or chicken) adds flavor that water doesn't, but you can substitute water.
    • wasabi paste - I keep wasabi paste in a tube in my refrigerator for this purpose.
    • soy sauce
    • sesame oil
    • furikake - One of my favorite Japanese condiments is furikake seasoning. I do make furikake, but I keep a commercially prepared jar of furikake in my well-stocked pantry as well. Its traditional use is as a seasoning for rice. I figured the salty, nutty, earthy, slightly fishy flavors might really work on potatoes.
    • scallions

    🔪 Instructions

    • Roast the garlic - Preheat oven to 375° (or 350° convection roast). Turn the garlic bulb on its side, slice through the papery skins at the tip - not stem end - just enough to expose the cloves. Place in a small oven proof ramekin, and roast about 30 minutes (24 minutes convection roast) until soft and caramelized. Set aside to cool. When cool squeeze the soft garlic cloves out of their papery skin, and set aside. Be careful to remove any skin from the cloves.
    A pot with cubed potatoes and water.
    • Cook the potatoes - While garlic roasts, place quartered potatoes in a large saucepan. If using new potatoes, you can cook them whole. Completely cover with water. Add salt. Cook on high heat until fork tender. Remove the potatoes from the heat, but leave them in the hot water until ready to mash and serve.
    • Prepare the add-ins - While potatoes cook, chop the scallions. If making the furikake, do that now as well.
    Drained Yukon gold potatoes before mashing in an orange bowl.
    • Drain the potatoes just prior to serving them to keep them hot.
    • Finish the mashed potatoes - Add yogurt, broth (a little at a time), roasted garlic, wasabi, soy, and sesame oil to achieve a firm but creamy texture.
    • I suggest adding the wasabi and soy in stages to taste. Wasabi does provide spicy heat, and the amount is according to your taste. Soy sauce is salty, and adding about half to start is appropriate. Using a potato masher, smash the potatoes. Leave some lumps and the skins intact.
    • Serve - Garnish the mashed potatoes with furikake, sesame seeds, chives or scallions as desired. Enjoy!
    A close up of the Asian mashed potatoes garnished with furikake and chives in a black bowl with a pewter spoon and grey napkin.

    💭 Tips

    Peel and cube your raw potatoes 2-3 hours ahead of time, then place the cut pieces in a bowl submerge in generously salted ice water. The water will keep them from oxidizing (turning brown), and the salt will actually tenderize and infuse the potatoes with seasoning from the inside out. You can refrigerate them up to 24 hours in advance. 30 minutes or so before the meal is ready to serve, boil and mash your potatoes so they are hot and ready to serve when the other dishes are ready.

    Season the potatoes according to your taste buds. I typically add half of the soy sauce, and wasabi initially, then add to taste.

    A potato masher allows you to get the chunky texture without over-processing. Unless you're looking for creamy mashed potatoes, don't use a mixer.

    If you don't want to buy or make furikake, sesame seeds are a good substitution. They don't have the complex umami flavor, but they do add texture and color!

    It won't hurt to keep the potatoes in an oven-proof dish until right before serving. A warm oven should do the trick. Save garnishing until serving or plating. If you plan to keep them in the oven more than 10 minutes or so, cover loosely with foil or place a lid on the pot.

    ❓ FAQ

    What kind of potatoes are best for these mashed potatoes?

    You want starchy potatoes for mashed potatoes, rather than less starchy potatoes that hold their shape (for dishes like potato salad). Russets are arguably the starchiest potatoes, but I prefer to use Yukon gold potatoes which are only slightly less starchy. As I mentioned earlier in the post, I almost always have baby or new potatoes, and often use them for mashing to save time peeling and chopping.

    Should I peel and chop my potatoes?

    If I'm using Yukon gold potatoes - my favorite for mashing - I peel them first as their skins are pretty thick. I cut them in 4 to 6 chunks depending on size. However, I frequently use baby potatoes. I don't peel or chop them. Their skins are tender, and they're small, so I cook them whole!

    Can I substitute raw garlic and skip the roasting step?

    You can, but the extra step yields a milder, caramelized flavor that isn't matched by raw. Add raw minced garlic into the mash mixture if you choose to go that route. Note: Some markets now sell roasted garlic in jars that are quite good.

    What can I do with leftover mashed potatoes?

    I love to use the leftover mashed potatoes in potato cakes. I form patties, dip in an egg wash and seasoned panko, and pan-fry in a bit of oil seasoned with sesame oil.

    🧂 Useful Stuff

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Furikake Rice Seasoning
    OXO Stainless Steel Potato Masher
    Wasabi Paste
    Signature in red and green with chiles and limes. Healthyish Latin cuisine.

    📖 Recipe

    A black stoneware bowl with Asian mashed potatoes, furikake, sesame seeds, and fresh chives.

    Asian-Style Mashed Potatoes

    Tamara Andersen
    A great way to incorporate potatoes into an Asian-inspired meal. This dish pairs well with bamboo steamed fish and teriyaki chicken...
    4.64 from 11 votes
    Prevent your screen from going dark
    Print Recipe Save RecipeSave Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Side Dishes
    Cuisine Asian
    Servings 8 servings
    Calories 131 kcal

    Ingredients

    For the potatoes:

    • 1 whole bulb garlic
    • 2 ½ lb. potatoes - peeled and cut in chunks if large
    • water - to cover
    • 2 tsp. salt
    • ⅓ cup plain nonfat yogurt - I like Greek, but either is fine
    • ⅔ cup broth
    • wasabi paste
    • 3 tsp. soy sauce
    • 3 tsp. sesame oil

    Garnishes:

    • sesame oil
    • scallions or chives
    • furikake
    • sesame seeds

    Instructions

    • Preheat oven to 375 degrees (or 350 convection roast). Roast the garlic until you see some caramelization and the cloves are tender when pierced about 30 minutes (24 minutes convection roast). When cool squeeze the soft garlic cloves out of their papery skin, and set aside. Be careful to remove any skin from the cloves.
    • While garlic roasts, place potatoes in a large saucepan. Completely cover with water. Add salt. Cook on high heat until fork tender. (Time varies.)
    • While potatoes cook, gather and prep remaining ingredients and garnishes
    • Drain the potatoes just prior to serving them to keep them hot. Return to the pan. Add yogurt, broth ( a little at a time), roasted garlic, wasabi, soy, and sesame oil to achieve a firm but creamy texture. I suggest adding the wasabi and soy in stages to taste. Using a potato masher, smash the potatoes.
    • Scoop into a serving vessel or prepared plates, and garnish with chopped scallions, furikake, and a couple drops of sesame oil. Enjoy!

    Notes

    I am pretty conservative with portion sizes. This recipe makes about 4 cups of smashed potatoes. That allows ½ cup servings for 8 people. If you prefer more generous portions, keep in mind the calorie count will increase 🙂
    Calories are an approximation only from MyFitnessPal.com based on 8 servings (½ cup), and do not include garnishes.

    Nutrition

    Serving: 1/2 cup | Calories: 131kcal

    NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

    📖 Recipe

    🥔 What to Pair with Asian-Style Mashed Potatoes

    Instant Pot Korean Chicken Thighs
    A single serving of Instant Pot Korean Chicken Thighs on a black plate with chopsticks.
    Spicy, sweet, and umami flavors come together in a moist and tender chicken dish... Serve with jasmine rice for a flavor-packed quick and easy meal made simple with your pressure cooker!
    Get the Recipe!
    Miso and Orange Glazed Butterflied and Roasted Chicken
    The savory-sweet of the miso and orange glaze helps keep this chicken moist and flavorful, while butterflying the chicken aids in even cooking...
    Honey Teriyaki Lime Salmon Baked in Foil Recipe • Savory Nothings
    Honey Teriyaki Lime Salmon Baked in Foil Recipe • Savory Nothings
    Honey Teriyaki Lime Salmon Baked in Foil is an easy, clean eating dinner recipe. Just a few ingredients and ready in less than 30 minutes!
    Get the Recipe!
    Healthy Stir Fry Sesame Chicken Recipe • Easy Cooking with Molly
    Healthy Stir Fry Sesame Chicken Recipe • Easy Cooking with Molly
    Extremely delicious and better than takeout, healthy stir fry sesame chicken recipe using a mix of veggies, chicken, sauce and sesame seeds. It can be enjoyed with steamed veggies, salad, noodles, rice or quinoa. This Healthy Stir Fry Sesame Chicken Recipe is one of our favorite Friday nights or w…
    Get the Recipe!
    Roasted Miso Glazed Radishes (Asian Style)
    Roasted Miso Glazed Radishes - roasted radishes in a white oval dish.
    A low carb and super tasty side dish, Roasted Miso Glazed Radishes (Asian Style) pairs perfectly with seared tuna steak or Crispy Sesame Tofu... The miso glaze requires a few traditional Japanese ingredients, and the radishes cook in half the time of other root veggies!
    Get the Recipe!

    More Side Dish Recipes

    • A wood bowl filled with tamarillo/tree tomato salsa, wood spoon, bright napkin.
      Fresh Tamarillo/Tree Tomato Salsa
    • A white bowl with Mexican breakfast potatoes, a copper spoon, and linen napkin.
      Easy Mexican Breakfast Potatoes
    • A wood tray with an oval cast iron platter of farro and wild rice pilaf.
      Instant Pot Farro and Wild Rice Pilaf
    • Giant Corn Peruvian Salad Solterito
      Solterito

    Share this post!

    1.6K shares
    • Share63
    • Twitter

    Reader Interactions

    Comments

    1. mjskit says

      November 05, 2014 at 8:42 pm

      Friday night is our date night as well. Even after all of these years, we still have fun with it. What a creative smashed potato dish! I have a basket of potatoes in the pantry that are getting close to that soft stage, and this is a very flavorful use for them.

      Reply
      • Tamara says

        November 06, 2014 at 11:53 am

        We've made a habit of it for 34 years!

        Reply

    I'd love to hear from you! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    A photo of Tamara Andersen in floral top in front of ficus tree.
    Cuzco, Peru in 2022...

    A Little About Me

    Hola from the Rio Grande Valley in south Texas! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance. Read more→

    Popular Recipes

    • A clear glass bowl with Homemade Low Sodium Tajín and a stainless steel measuring spoon.
      Homemade Tajín Recipe (Copy Cat)
    • A single bowl of Peruvian beans with rice, salsa criolla, and avocado.
      Peruvian Beans
    • A black plate with pollo saltado, french fries, and Peruvian rice with black flatware and garnishes.
      Pollo Saltado
    • The Peruvian style rice feature image in an oval cast iron skillet with grey napkin.
      Simple Peruvian Rice

    Healthy Mains

    • A cast iron skillet with 4 portions of cod in a Mexican pan sauce with tomatoes and citrus.
      Pan-Seared Mexican Fish
    • A white ceramic bowl with Peruvian chicken and cilantro soup garnished with hard cooked egg and avocado.
      Peruvian Cilantro Chicken Soup
    • A red cast iron skillet with shrimp in roasted goldenberry sauce and a silicone spatula.
      Shrimp in Roasted Goldenberry Sauce
    • A red ceramic bowl of pork, tomatillos, green chile, and rice garnished with lime and cilantro.
      Instant Pot Chile Verde Pork

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy and Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Get in Touch

    Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

    Copyright © 2022 Beyond Mere Sustenance