Wolfgang Puck BDRCRB007 - Manual (Page 17)

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Wasabi Mashed Potatoes
I like serving this with quickly-seared ahi tuna steaks.
4 Servings
INGREDIENTS
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 cup water
1 teaspoon 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
1 Add potatoes to Rice Cooker Pot and add water and salt. Close lid
and press COOK.
2 When 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).
3 Return 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.
4 Taste for seasoning. Serve immediately or keep hot on the KEEP
WARM setting.
Recipe courtesy Marian Getz
Flavorful Smashed Potatoes
4 Servings
INGREDIENTS
1 1/2 teaspoons olive oil
1 clove 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
1 1/2 tablespoons butter or margarine
1 1/2 teaspoons cream or milk
METHOD
1 Add oil to Rice Cooker Pot and press COOK. When oil is hot, sauté
garlic for several minutes. Do not allow to brown.
2 Add potatoes, rutabaga, and stock. Cook for 30 minutes.
3 After 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
HSN7C_RiceCooker08 8/13/08 3:30 PM Page 31