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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Thursday, June 18, 2009

Wasabi Smashed Potatoes from Bitchin Kitchen


I don’t know how to quite describe Nadia G. I guess simply put… she scares the freakin’ fava beans outta me.

And I love it.

Nadia is the creator, writer and host of BitchinKitchen.tv. This girl’s sexy, sassy, “rawk ‘n roll” but honey, she can cook gefelte fish dumplins better than your bubbe. Yes, even wearing strip-teasin’ heels, fishnets and a fur coat. Add a cast of sidekicks: Hans, the oiled up muscle man, Panos, the Greek fishguy and the Israeli spice agent who’s name is unpronouncable – and it’s an over-the-top, fast-paced cooking show designed for the next generation of lifestyle entertainment. In fact, so good that Food Network Canada bought the show and will be producing an entire season of half-hour Bitchin Kitchen shows.

But 30-minutes is all that Nadia has in common with Rachael Ray. Nadia is certainly not the typical, cutesy girl-next door…more like the ultra-hip, feminine power who throws around Italian-American slang like nobody’s bidness and would shkiaff the smile offa RR’s face!

Well, if you’re curious about Bitchin Kitchen, go to www.bitchinkitchen.tv to watch all of her webisodes or check out her brand new book, bitchin-kitchenThe Bitchin’ Kitchen Cookbook: Rock Your Kitchen – And Let The Boys Clean Up The Mess (and yes, the book includes a slang dictionary.) In the meantime, we can just hope that she’s not too naughty for Food Network America and perhaps she’ll get picked up here. That network could use a little more attitude and sass.

I chatted with Nadia last month and baby, this woman is the real deal. Fun, quirky and a definitely a business minded. If you haven’t seen any of her videos yet, let me introduce you to one of my favorite episodes….

Did someone say Bitchin Kitchen Gefelte Fish?

Step-By-Step Wasabi Smashed Potatoes

First you boil them potatoes until fork-tender. Which means it’s done when you stick a small paring knife into the center of a potato and the knife easily slips right back out with no resistance. Why I call it “fork-tender” beats me. Then you smash it up a bit with a handy potato masher. Just smash enough to break up the potato.


Okay, lets talk about wasabi. Did you know that the bright green wasabi paste that you get of all Japanese restaurants is really horseradish with food coloring? Yeah. Don’t you feel duped? Real wasabi is pretty expensive and difficult to grow outside of Japan. I found this at the market the other day, the front says “Genuine Wasabi in a Tube” in the back does say “Wasabi” as its first ingredient. But notice that it does still have food coloring and a bunch of crap that I can’t pronounce. So you might be asking, “if this is really genuine wasabi…why the need for food coloring?”

Because real wasabi is very pale light light green. And we Americans are so used to the day-glo shade of green wasabi that many would probably think the light stuff is crap.


Well, whatever you use, just add some wasabi paste to the lightly mashed potatoes. The amount of wasabi is up to you, I adore the tingly sinus heat so I use a lot. Also add milk or cream and butter.


With swift and purposeful motions, smash and stir a couple more times. It’s important to not over stir, as shall end up with gooey smashed potatoes. You want light, fluffy. Not goopy gooey. Sprinkle with chopped green onions.


And then drizzle just a bit of soy sauce on each serving.


And there you have it, Wasabi Smashed Potatoes.


Wasabi Smashed Potatoes Recipe

Adapted from The Bitchin’ Kitchen Cookbook: Rock Your Kitchen – And Let The Boys Clean Up The Mess

1 1/2 pounds potatoes
2 tablespoons butter
5 tablespoons milk
1 teaspoon – 1 tablespoon wasabi paste
1 stalk green onion, minced
1 tablespoon soy sauce

Place the potatoes in a pot and cover with cool water to cover by 1 inch. Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are cooked through. To check, pierce a potato with a paring knife. If the knife slides easily in and out, the potates are done. Drain and return the potatoes to the pot. Smash the potatoes with a fork or potato masher. Add the butter, milk and wasabi paste. Mix to incorporate but don’t mix overmix otherwise they’ll be pasty and pasty mashed potatoes suck.

Shkiaffing it together: Portion out the potatoes on plates, throw on a three-finger pinch of minced green onions and a dribble of soy sauce.

serves 4 as side dish

32 Responses to “Wasabi Smashed Potatoes from Bitchin Kitchen”

  1. Holy freaking amazingly creative culinary wow! I never would have thought of something like this on my own. Now I know EXACTLY what to do with the potatoes in my pantry.

    I wonder if crumbled bacon would go well with this, or not. Hmmm …

  2. RavenousCouple — 6/19/09 @ 1:12 am

    Thanks so much for the recipe..we’ll have to try it! We love wasabi..and even made wasabi ice cream once!

  3. Pigpigscorner — 6/19/09 @ 10:03 am

    Hot mash! Love it!

  4. Jen H — 6/19/09 @ 10:17 am

    LOVE Bitchin Kitchen and can’t wiat til it’s on the air up here!

  5. Dallas — 6/19/09 @ 10:28 am

    Hi Jaden,

    The potatoes look great. You really are becoming a master of food photography. Hope they tasted as good as they look :)

  6. mononoke — 6/19/09 @ 1:25 pm

    Excellent recipe and photos!
    It just makes me dream…

  7. Reginald — 6/19/09 @ 1:47 pm

    I love Nadia and Bitchin Kitchen…

    of course, not as much as I love Steamy Kitchen. :)

    The poatoes look yummy!

    Can’t wait to give them a try.

  8. Sues — 6/19/09 @ 5:19 pm

    This sounds like the best way ever to kick up mashed potatoes!! i’ll definitely be trying this!

  9. Asianmommy — 6/19/09 @ 7:21 pm

    Yum! I can’t wait to try this.

  10. Tina — 6/19/09 @ 8:07 pm

    Nadia G is soo funny and awesome!! Love her!! Ty for putting up her video. The wasabi smashed potatoes look soo yummy!!

  11. Bren — 6/19/09 @ 8:25 pm

    hey girlfriend! i bought that same wasabi last year when I was into sushi making at home and truthfully, i wasn’t crazy about it at all!
    maybe cause ive had the real deal! but i suppose that infused and blended into potatoes, it rocks!!! i love the thought of a green kick in my taters!! nice.. will check your girl out…

    happy weekend. and we must catch up…

  12. Cookin Canuck — 6/20/09 @ 12:24 am

    What an original, fun recipe! Bitchin’ Kitchen herself is truly an original.

  13. cakebrain — 6/20/09 @ 12:42 am

    That Nadia is awesome! Almost as entertaining as you, Jaden! Thanks for directing me to her!

  14. Justopia — 6/20/09 @ 1:25 am

    OMG! The Nadia video was awesome! I’ve never made my own Gefilte fish, but think I have to throw out the jar in the fridge and try making my own now.

    Thanks for sharing.

  15. Lisa — 6/20/09 @ 8:31 pm

    Hubbs loves wasabi and his favorite side dish is mashed potatoes.. so we’ll be giving this a try! Going to go check out the webisodes right now. :)


  16. Lisa — 6/20/09 @ 8:31 pm

    OHMYGOD OHMYGOD OHMYGOD – My comment didn’t get eaten by the spam monster! Thanks for the tip, gorgeous! ;)


  17. bitchn

  18. Chris — 6/21/09 @ 5:40 pm

    What’s the big deal? I always wear fishnets when cooking….

  19. pinkdevora — 6/22/09 @ 12:58 am

    OMG, that bitch is hysterical ;). I’ve never, never tried gefilte fish (I know, blasphemous!), but she is inspiring me to try it.

    Oh, and the spice agent? His name is Yecheskel Mizrachi. The “ch” sound being the guttural chchcchchchch. Hm, how does one write that sound?

    Two of my brothers-in-law are “Sephardic” Jews, like Yecheskel. They turn the color of gefilte fish if they think I’m trying to serve it to them at my table. I have to serve them a large serving of chumus, matbucha and other Sephardic-style salads first, so they don’t feel ignored during the first course. Um, I don’t actually make the salads…they’re usually pretty labor-intensive.

    Thanks for the wasabi mashed potatoes recipe. I got seriously hooked on them at an awesome kosher restaurant, and then they took them off the menu. Grr. I’m not sure I can find kosher wasabi paste though – can I use the powder instead? I’m thinking I can.

  20. alecho — 6/22/09 @ 1:00 am

    woah… that looks nice. Wasabi will definitely give it a kick. Nice!

  21. Murasaki Shikibu — 6/22/09 @ 8:15 am

    “Well, what ever you use, just add some wasabi paste to the lightly mashed potatoes.” lol, Jaden.

    In this kind of an execution the fake stuff works fine anyway. ;) In fact gourmet Japanese would be angry and horrified if we put the real stuff into some steaming potatoes so well… :))))

  22. La Carmina — 6/22/09 @ 7:06 pm

    Hi Jaden,

    Thought you might get a kick out of my “cute cooking” cookbook inspired by the Japanese trend (maybe Penguin can send you a review copy… it’s out in October!) I just made a video that demonstrates how to make cute piggy-shaped bread, with a recipe from the book. :)


    Hope you enjoy! Keep up the great work!!

  23. Cynthia — 6/23/09 @ 5:14 am

    That Nadia is hilarious! Thanks for posting the video.

    Congrats on the new site!

  24. Rick — 6/23/09 @ 12:00 pm

    Nice Wasabi Potatoes!

  25. tigerfish — 6/24/09 @ 8:52 am

    Yes. I’ve heard that some wasabi (tube form, or in little packs etc.), they are not DA REAL THING! I’m not really a fan, so I don’t take much pride in finding the DA REAL THING. Best is to grate fresh from DA horseradish.

  26. rita — 6/25/09 @ 7:14 am

    we loooooove wasabi mashed taters!!! we love wasabi, to begin with. it’s been awhile since i made those taters. you just gave me an idea for dinner. thanks!

    congrats on the Good Bites site. it’s awesome!

  27. noobcook — 7/2/09 @ 7:12 am

    wasabi mashed potatoes! what a great idea. I didn’t know the tube stuff isn’t the real thing, looks like I have to try growing some hehe

    i wish I could grow wasabi– would make a FORTUNE! ~jaden

  28. la petite chef — 7/8/09 @ 12:36 pm

    YUM! I like the sound of this!! Thanks for the recipe! Great site! :)

  29. There is simply NO way that I will not make those spuds. Look fantastic and you can tell they will taste even better.

  30. B McC — 1/24/10 @ 7:27 pm

    Thanks so much for this info…can’t wait to try it!

  31. B McC — 1/24/10 @ 7:28 pm

    What a great thing to make for a party!

  32. TODD ANDERSON — 2/18/12 @ 11:43 pm




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