Forking: Wasabi Mashed Potatoes and Turkish Espresso-Rubbed Steak

Forking: Wasabi Mashed Potatoes and Turkish Espresso-Rubbed Steak
Jonathan McNamara

This week's Forking is about taking an every day idea and making it pop. You say your a meat and potatoes guy/gal? You'll never look at spuds and beef the same way after you try this out:

Wasabi Mashed Potatos


  • 3 large Idaho Russet potatoes

  • 1 stick of butter

  • 1 pint of half and half

  • 1 tube of prepared wasabi

  • salt to taste


Partially peel 1/3 of each Potato leaving skin on for added texture and eye appeal. You can fully skin your potatoes, it's my personal preference to have some skin on.

Chop the potatoes into large chunks and microwave at 4 minute intervals until soft enough to poke with a fork. (It took me 12 minutes for 2 large russets)
Remove potatoes and add small amounts of cream and butter and whip with a fork to your desired consistency. I usually add some butter and cream then whip and repeat until they are smooth but chunky. Once again you can whip to your desired texture. You will be surprised how much butter and cream these baby's can soak up!

When you have a nice mashed potato mixture then add salt and wasabi to taste then serve.

Turkish Ground Espresso Rub


  • 1/4 - 1/2 cup of Turkish ground espresso roast

  • salt

  • pepper

Mix all ingredients into a small bowl and coat steaks liberally. Let steaks stand to room temperature and throw on the grill.


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