Wasabi Mashed Potatoes

3 lbs Russet or Yukon Gold Potatoes

¼ cup Unsalted Butter

4 Tbsp Wasabi Infused Olive Oil

⅓ cup Heavy Cream

1 cup Milk

Black Garlic Infused Sea Salt, to taste

Green Onions, for serving

Directions:

1. Wash and peel the potatoes, then cut them into 1-inch cubes.

2. Place the potatoes in a large pot and cover with cold water, generously salt the water with plain kosher salt or use our Pasta Rocks according to package directions. Bring to a boil and cook until the potatoes are very fork-tender, about 20 minutes.

3. While the potatoes are cooking, combine the butter, Wasabi Infused Olive Oil, heavy cream, and milk in a small saucepan. Heat over medium heat until the butter melts and the mixture is warm and well combined, but do not let it boil.

4. Drain the cooked potatoes and let them sit for one to two minutes to remove any excess water.

5. For smooth mashed potatoes, pass the potatoes through a potato ricer into a mixing bowl. If you prefer a chunkier texture, mash the potatoes directly in the bowl with a potato masher.

6. Gently fold the warm cream mixture into the potatoes until fully incorporated.

7. Taste and add Black Garlic Infused Sea Salt as needed.

8. Serve the mashed potatoes warm, garnished with sliced green onions.