3 large dark russet potatoes, peeled and cut into 2-inch chunks
1 tsp salt
1 tsp freshly ground black pepper
3 Tbs. Boyajian Wasabi Oil (*)
1/4 cup milk
3 Tbs. sour cream
In a 2-quart saucepan, bring 6 cups of salted water to a rolling boil. Add potatoes and cook for 15 minutes or until potatoes are very tender. Drain and return to pot. Add remaining ingredients and mix well. Serves 4.