Kosher Parve Wasabi/Horseradish Mashed Potatoes

I find these wasabi/horseradish potatoes go great with beef dishes. Try them alongside a nicely peppered New York Strip Steak (with a bit of extra horseradish on the side for the meat.)

• 3 pounds potatoes
• 1 cup soy creamer OR 1 cup soy milk + 1 tbsp light vegetable oil
• 2 tbsp toasted sesame oil
• 1 tbsp kosher salt
• 1/2 tbsp horseradish - FRESH, NOT PREPARED! (Prepared horseradish often has dairy)
• 1/2 tbsp green wasabi paste
• 1 tsp fresh ground white pepper

I recommend peeling the potatoes. You can leave the skins on if you prefer, but I think the added texture distracts too much in this recipe. Skinned or not, boil and drain the potatoes then return them to their original pot. Mix the rest of the ingredients in a separate bowl until smooth. This is just to ensure even distribution in the potatoes. You don't want to accidentally bite into a lump of pure wasabi. Add the mix to the pot of potatoes and mash until you reach your desired texture. I like mine a little lumpy, but you're welcome to get out a hand mixer if you prefer them uniformly smooth. If you'd like your potatoes a little creamier, add 1/4 cup soy creamer/soy milk. Don't add more sesame oil. It's more for flavor than texture.

If you want the flavor with a little less kick, cut the wasabi and horseradish in half and double the salt. If you're the type who loves the way horseradish clears your nostrils, go nuts with it. Or try adding a few cloves of garlic to enhance the flavor.

A note of caution - both prepared horseradish and some cheap wasabi pastes can be made with dairy. Please check the labels to be sure of what you're getting before you take anything home.