Wasabi And Garlic Mashed Potatoes

• 2 heads garlic
• 4 tablespoons sesame oil
• 7 medium Yukon Gold potatoes (approx. 2 1/2 cups), peeled and quartered
• 1/2 teaspoon salt, plus a generous pinch for the potato water
• 1/4 teaspoon freshly ground white pepper
• 2 teaspoons wasabi powder (or more to taste), mixed with an equal amount of water

1. Bring a small pot of water to boil. Separate the garlic into individual cloves and drop them with their skins still on into the boiling water. Boil them for 2 minutes, drain them, and peel the skins off.
2. Dry out the pot with a paper towel and return it to the heat. Add the sesame oil and the garlic cloves. Cover the pot and cook the garlic over very low heat until it is very soft and golden, about 20 minutes. Set aside.
3. Meanwhile, boil the potatoes with a pinch of salt until they are soft, about 20 minutes. Drain the water. Put the potatoes through a ricer or a food mill.
4. Pour the softened garlic with the oil through the ricer or food mill, too. Scrape out any garlic left in the bottom of the food mill or ricer and add it to the mix. The garlic will be so mild that even if there are a few chunks, it will not be overpowering.
5. Add the salt, pepper, and wasabi mixture and stir. Taste and add more seasoning or wasabi to suit your taste. If necessary, return the mixture to the pot and heat over a low flame. Serve hot.

garlic, sesame oil, potatoes, salt, freshly ground white pepper, wasabi powder

Taken from food52.com/recipes/3008-wasabi-and-garlic-mashed-potatoes (may not work)