HSN7C_RiceCooker08 8/13/08 3:30 PM Page 31
Wasabi Mashed Potatoes
I like serving this with
4 Servings
INGREDIENTS
11/2 pounds russet potatoes, peeled and cut into
1cup water
1teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup heavy cream (or milk if your diet would prefer)
2 tablespoons wasabi paste, either dry powder mixed with water, or tube of paste
1 teaspoon juice from pickled ginger (the kind used for sushi)
METHOD
1Add potatoes to Rice Cooker Pot and add water and salt. Close lid and press COOK.
2When rice cooker switches to KEEP WARM, either mash with a potato masher or pass potatoes through ricer or food mill (the best way to get perfectly smooth mashed potatoes).
3Return mashed potatoes to pot and gently stir in butter, cream, wasabi, pickled ginger juice and any additional salt if needed. If potatoes are too dry, add more cream.
4Taste for seasoning. Serve immediately or keep hot on the KEEP WARM setting.
Recipe courtesy Marian Getz
Flavorful Smashed Potatoes
4 Servings
INGREDIENTS
11/2 teaspoons olive oil
1clove garlic, whole
3 russet potatoes, peeled and quartered 1/2 rutabaga, peeled into 2" pieces
6 ounces chicken stock 1/4 teaspoon salt
1/2 teaspoon pepper
11/2 tablespoons butter or margarine
11/2 teaspoons cream or milk
METHOD
1Add oil to Rice Cooker Pot and press COOK. When oil is hot, sauté garlic for several minutes. Do not allow to brown.
2Add potatoes, rutabaga, and stock. Cook for 30 minutes.
3After 30 minutes, add remaining ingredients and smash with a potato masher. Mixture will be slightly chunky.
Note: Substitute celery root, parsnips, or turnips for rutabaga.
For added flavor, add 1 tablespoon fresh rosemary and thyme leaves right after cooking garlic.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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