2 lb potatoes
1 C heavy cream
4 oz butter, pads
1 tbsp Wasabi paste
1 C spinach leaves
1 C watercress leaves
Sea Salt
Red pepper flakes

Puree spinach and watercress. Strain, set aside.

Cook potatoes in salted, boiling water. Mash. Whisk in cream and butter slowly. Stir in wasabi and puree before serving, salt and pepper to taste.

JoeG’s notes: The spinach-watercress puree is what gives the potatoes a great green color. I skipped it, and I don’t think I lost any flavor. Substitute togarishi for the red pepper flakes to better compliment the wasabi. Calder Dairy heavy whipping cream gave the potatoes great fluff and flavor.

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