3 pounds Idaho potatoes, peeled and cubed
1 cup whole milk
1 cup heavy cream
1 tablespoon Nirmala's Kitchen Wasabi Powder
1 stick cold unsalted butter, cut into cubes
1 tablespoon chives, finely chopped
Freshly ground black pepper and salt
1. In a large saucepan, place potatoes and cover with 2 inches of cold water. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 30-35 minutes.
2. Place the milk, cream and wasabi in a small saucepan; whisk well and bring to a simmer over low heat.
3. Drain the potatoes well, return them to the pot and place them back on the burner over low heat; this process will dry out the excess water from the potatoes.
4. In small batches, mash through a ricer set over a large bowl. Stir in the warm wasabi milk mixture and the butter, and season well with salt and pepper. Sprinkle with chives and serve.