Wasabi and roasted garlic mashed potatoes

Overhearing my two kids fighting over a recipe:

12-year-old: Here, we put butter and milk together….

10-year-old: Are you sure?

12-year-old: Look at the recipe yourself then.

10-year-old (after reading some more): What is “buttermilk”?

The devil is in the details.

Wasabi and roasted garlic mashed potatoes

(Adapted from Food Network and Bocuse in Your Kitchen)

For 6 people (as a side dish)

3 lbs yukon potatoes (peeled, quartered)
1 head of garlic (unpeeled, trimmed the top)
1 tsp olive oil
1 to 1 1/2 cup hot milk
2 tbs heavy cream
1 tbs wasabi paste (to taste)
4 tbs butter

  1. Drizzle olive oil over the garlic head and wrap loosely in aluminum foil.
  2. Bake for 45′ in the oven of 400F. Set aside. Squeeze the garlic from the skins.
  3. Meanwhile, boil the potatoes in a large pot of lightly salted water for about 20 minutes.
  4. Meanwhile, use a hand blender to blend baked garlic + hot milk + heavy cream + wasabi paste. Set aside.
  5. Drain the potatoes.
  6. Use a potato masher to puree the cooked potatoes.
  7. Slowly add the milk mixture in step (4) until you get the thickness and creaminess you prefer.
  8. Add butter, one tablespoon at a time, to the hot mashed potatoes.
  9. Season with salt.
  10. Serve immediately.