Wasabi Mashed Potatoes and Sour Cream Gravy

Wasabi Potatoes and Gravy2
What the heck is Wasabi?


If you ever had it, you would remember it, trust me!  It is a Japanese root plant with a hot, horseradish-like flavor. However, the hotness is not like what you taste with a jalapeno pepper, it is much more like the Asian hot mustard that you find in Chinese restaurants. It stimulates the nasal passages more than the tongue. Trust me, it can make your eyes water along with making your nose wiggle.

A touch of Wasabi is a delicious surprise and gives zest to traditional dishes like mashed potatoes. Just make sure that you don’t put in too much! Here is my favorite recipe that uses wasabi:


  • 6 medium potatoes, peeled and sliced thin
  • 1 cup fat free chicken broth
  • 2 tablespoons real butter
  • 2 tablespoons minced onion
  • 1 tablespoon Wasabi powder (more or less to taste)
  • 1 teaspoon minced chives
  • salt and pepper to taste


wasabi powderWasabi Seasoning


  1. Boil potatoes in salted water for 20 minutes or till tender
  2. Drain and set aside to dry out a bit
  3. In a small bowl, mix the Wasabi seasoning and 1 tablespoon of water and set aside
  4. Heat chicken broth, onion and butter in a saucepan over low heat for 2 minutes
  5. Add potatoes and simmer until potatoes are hot Remove from heat and mash with a hand masher
  6. Add Wasabi mixture and salt and pepper to taste, and stir thoroughly


One of my favorite things to serve these potatoes with are grilled pork chops. They are also excellent with barbecued ribs or chicken and a nice green salad.

I would also like to share with you my favorite recipe for gravy to go with these mashed potatoes.  It is made with sour cream, and I think the creaminess of this gravy goes perfectly with the spiciness of wasabi mashed potatoes.

Sour Cream Gravy


  • 3 tablespoons cold butter
  • 1 tablespoon of minced onion
  • 1 clove garlic, minced
  • 4 tablespoons flour
  • 1 1/2 cups fat free chicken broth
  • 8 ounces sour cream
  • salt and pepper, to taste



  1. Melt the butter in a sauce pan over low heat
  2. Add the onions and garlic and stir until translucent, about 2 minutes
  3. Stir in the flour a little at a time until well combined
  4. Add chicken broth and continue stirring until thickened
  5. Stir in the sour cream and keep stirring until hot
  6. DO NOT BOIL!!!
  7. Remove from heat and taste, salt and pepper, if desired


I think you will find this gravy surprisingly delicious, especially with these potatoes.  It also goes great with regular mashed potatoes and fried chicken.



  1. Sandy KS October 21, 2015 11:32 am Reply

    Sounds like a delicious blend.


    • Tracey Jade Boyer October 21, 2015 2:50 pm Reply

      I really like these two together, and so does my family! You just have to be very careful not to get too much wasabi! You may want to start out with half a tablespoon the first time you make it. 🙂


  2. Bren October 24, 2015 8:59 am Reply

    You always give us the most unusual recipes, but like this one, Wasabi Mashed Potatoes, I can’t wait to try it. Thanks for sharing.


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