It was not until I had a giant pot of mashed potatoes on my hands that I realized I do not own a serving bowl. I have crème brulee dishes and four cake stands but not one serving bowl.
I guess I’m ready to admit I’m more of a baker than a cook, but recipes like this Irish mash make me wonder why I don’t spend more time cooking.
One rare occasions, just for the sake of trying something new, I will purchase a one-ingredient wonder instead of finding a substitute I already have on hand. For this recipe, that new ingredient was a jar of wasabi powder to make wasabi paste.
In the final dish, all I could taste was horseradish. If you do not want to purchase wasabi powder, horseradish or hot mustard seem like reasonable substitutions. I would recommend adding at least one of them because – at least in the case of the wasabi – it really did add to the flavor.
I found this recipe from the What Katie Ate cookbook inspired by the blog of the same name. This cookbook has some of the most stunning food photographs I have ever seen.
The photos were gorgeous to the point the recipes were little more than an afterthought the first time I looked through it. Do yourself a favor and check it out from your local library or flip through its pages at your local book seller. Both your eyes and your taste buds will thank you. Enjoy!
- For the Mash
- 6 large russet potatoes
- 3/4 cup milk
- 1/4 cup whipping cram
- 3 tablespoons butter, plus additional for serving
- 1 teaspoon wasabi paste
- salt and pepper, to taste
- 1/4 white or green cabbage, cored and thinly sliced
- 5 scallions, thinly sliced
- For the Topping
- 1 tablespoon olive oil or butter
- 1 handful (roughly one cup) white or green cabbage, cored and thinly sliced
- 3 scallions, thinly sliced
- 1 handful (roughly 1/3-1/2 cup) pine nuts
- 1 teaspoon sesame seeds
- Peel the potatoes if desired and cut them in half.
- Place them in a pot filled with salted water and bring to a boil.
- Allow the potatoes to boil for 30 minutes or until a knife or fork is easily inserted into the centers.
- Drain the cooked potatoes before returning them to the pan.
- Use a potato masher or hand mixer to mash the potatoes until fairly smooth.
- Add the milk and continue to mix until the potatoes are quite smooth.
- Next beat in the whipping cream and the butter.
- Season with the wasabi paste and the salt and pepper to taste.
- Set aside over low heat while you prepare the cabbage and mash topping.
- Bring a second pot of salted water to a boil.
- Gently stir in the cabbage and allow to cook for 6-8 minutes until tender, yet still slightly crisp.
- Drain the cooked cabbage, then stir it into the potatoes along with the scallions.
- To prepare the topping, heat the oil or melt the butter in a skillet over medium heat.
- Add the cabbage, scallions, pine nuts and sesame seeds and cook for 5-10 minutes, stirring occasionally, until the mixture is slightly crispy and toasted.
- To serve, warm the potatoes and top with the cabbage and pine nut mixture. Add butter and salt and pepper as desired.