IRVING'S

RECIPE OF THE MONTH

Stonewall Kitchen Wasabi Ginger Mashed Potatoes

4 Lg. Russet Potatoes (cubed)       1 Tbsp   Gia Russa Olive Oil        1 Sm Onion (Diced)
2 Tbsp Blue Dragon Ginger (minced)     1 C Heavy Cream    
1 Stick Unsalted Butter (cubed)
3 Tbsp Stonewall Kitchen Wasabi Mustard               Salt/Pepper to taste

1)  Place cubed potatoes in a large pot.  Fill with water to cover potatoes.  Turn on heat and allow
     to simmer until tender, about 10 minutes.  Drain the water from the potatoes and mash.

2)  Heat a saute pan on medium high heat. Add Oil. Heat one more minute. Sweat the onions and
    ginger  until the onions become translucent, about seven minutes.

3) Add Cream.  Do not allow the cream to boil, but make sure it is hot. Add the Stonewall Kitchen
    Wasabi Mustard and mix thoroughly.  Add the butter and stir until melted.