Wasabi Mashed Potatoes and Scallion-Ginger Gravy

If you thought rice was the only starchy side for your Japanese-inspired proteins, well, there’s a new show in town — and boy is it good. Tangy, creamy mash is maybe the best, most comforting side dish to serve with a hearty piece of steak or chicken, and when you add in the fragrant bite of wasabi, it also becomes a perfect counterpoint to the meat’s richness. Topped off with a Japanese-inspired gravy redolent of scallions, garlic, and ginger, and you have a meal with real layers of complex flavor. I won’t waste too many words trying to convince you, because if you’ve read this far, I can’t imagine there are still any doubts in your mind — this recipe is going straight onto the shopping list.

I first made this mash as part of a ‘thank you’ dinner for some friends who watched Tori for us while we were in Baja last winter. Paired with a grilled ribeye, steamed broccoli, and a compound butter infused with scallions, garlic, and soy sauce, it was a pretty fantastic meal. Try these wasabi mashed potatoes with scallion-ginger gravy like we did, alongside grilled steak (beef and wasabi work wonders together), or pair them with teriyaki chicken or tofu katsu. Finisih the plate off with some steamed veg or a light salad with ginger dressing, and you’re in for a treat.

Wasabi Mashed Potatoes with Scallion-Ginger Gravy

Creamy, comforting mash with a nice wasabi bite, topped with a complex gravy overflowing with aromatics

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Course: Side Dish

Cuisine: American, Japanese

Ingredients Method

Ingredients

  

For the Mash

• 2 lbs. waxy potatoes cubed
• 2 tbsp butter
• 1 ½ tsp wasabi
• 1 ¼ cups sour cream

For the Gravy

• 2 tbsp butter
• 2 tbsp minced scallions
• 1 ½ tsp minced garlic
• 1 ½ tsp minced ginger
• 2 tbsp flour
• 1 tbsp soy sauce
• 2 cups vegetable broth

Method

 

1. Boil the potatoes in salted water until nice and tender, and drain. Then add the butter, allow it to melt, and mash until mostly smooth.
2. Mix in the wasabi and sour cream, and add salt to taste.
3. Start a small skillet over medium heat and melt the butter, then add the scallions, garlic, and ginger and cook for around a minute, until nicely fragrant.
4. Add the flour and stir it around. Cook for a minute or two more, allowing the flour to begin to brown.
5. Next, add the broth and soy sauce, stirring well to break up any lumps. Cook until the gravy thickens to your desired consistency, remembering that it will further thicken as it cools.
6. Serve the mash and gravy alongside grilled steak, teriyaki chicken, or tofu katsu with a side of steamed broccoli for a perfect meal.