Wasabi Mashed Potatoes

• 3 pounds Russet Potatoes, Peeled, Cut Into 2-inch Pieces
• 1/4 cups Butter
• 3/4 cups Skim Milk
• 1-1/2 Tablespoon Wasabi Powder
• 1 teaspoon Sea Salt (or To Taste)
• 1/2 cups Nonfat Plain Greek Yogurt
• 1/2 cups Wasabi Peas, Chopped, For Garnish

1. Place prepared potatoes in a large pot of cold salted water. Bring to a boil and cook until tender, about 20 minutes. Drain and return potatoes to pot. Add butter and let melt. Add milk and mash.
2. Add wasabi powder and generously salt the potatoes. Mash them with a potato masher. If you prefer a smooth consistency, you may then puree with an immersion blender or hand blender. Stir in Greek yogurt. Garnish with wasabi peas.
3. Note: These can be made gluten-free if you leave out the garnish of wasabi peas.

potatoes, ubc, milk, wasabi powder, salt, greek yogurt, wasabi peas

Taken from tastykitchen.com/recipes/sidedishes/wasabi-mashed-potatoes/ (may not work)