Wasabi Mashed Potatoes

• 1 pound tiny new potatoes
• 1/2 cup of 2 percent milk
• 3 to 4 teaspoons wasabi powder
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Scrub but do not peel the potatoes, and boil them in just enough water to cover them, until they are tender, 15 to 20 minutes, depending on size.
2. When the potatoes are cooked, drain and quarter them, and put through potato masher.
3. Add enough milk to achieve the desired consistency, along with the wasabi powder, salt and pepper, and serve with the turbot.

potatoes, percent milk, wasabi powder, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8685 (may not work)