WASABI MASHED POTATOES

SERVES 4

These are mashed potatoes with a sophisticated twist. Now, wasabi may sound a little intimidating, but trust me—it’s not. While fresh wasabi root (also known as Japanese horseradish) can be hard to find, wasabi paste is easy to source, and delivers the same spicy flavor.

My trick to ultra-creamy mashed potatoes is simple: Add mayonnaise! Using a bit of mayonnaise in addition to the half-and-half and butter results in silky, light mashed potatoes. This trick is especially useful if you’re preparing the potatoes ahead (at Thanksgiving, for example). Butter solidifies when cold, so potatoes made only with butter will harden up and lose their silky texture when refrigerated. But mashed potatoes with a bit of mayo remain silky and soft, even after they’ve been refrigerated. I like to serve these mashed potatoes with the Lamb Meatballs with Yogurt-Dill Sauce (here).

6 medium Yukon Gold potatoes (about 2½ pounds), peeled and cut into 2-inch cubes

Kosher salt

¾ cup half-and-half or heavy cream, warmed

6 tablespoons unsalted butter, softened

¼ cup mayonnaise

1½ tablespoons wasabi paste

1 teaspoon grated lemon zest

Put the potatoes in a large saucepan and add water to cover. Generously salt the water, bring to a boil over high heat, and boil until the potatoes are fork tender, about 15 minutes. Drain and pass through a potato ricer back into the pot. (If you don’t have a ricer, return the potatoes to the pot and mash with a hand masher.) Add the half-and-half, butter, mayonnaise, wasabi paste, and lemon zest and mix to combine. Season to taste with additional salt. Serve hot.