If you’re looking for a simple, comforting side dish that packs a ton of flavor, my Japanese Mashed Potato is just what you need! This recipe features tender bite-sized potatoes tossed in a creamy butter mayo sauce and topped with fresh green onions, making it the perfect accompaniment to any Japanese meal. Trust me, once you taste it, you’ll want to add it to your regular rotation!
Why I Love This Recipe
I crafted this Japanese Mashed Potato as a fusion-style dish that combines simple Western ingredients with Japanese flavors, just like in my Japanese Egg Salad and Japanese Tuna Salad recipes. It’s based on a family recipe of my mother’s, where the classic mashed potato is simplified with just a few ingredients—creamy butter, mayo, and a touch of salt, all perfectly balanced with the sharpness of fresh green onions!
The best part? It’s super easy to make, with only five ingredients and just five minutes of prep, making it the perfect side dish to serve alongside grilled meats like my Japanese Style Garlic Steak. This dish is for anyone who loves delicious, simple meals that bring the comfort of Japanese flavors right to your table. Trust me, you’ll want to make this now!
Ingredients
Ingredients
- 1 lbs Potato – standard Russet potatoes work best. Peel and chop into bite sized pieces.
- 2 tbsp Butter – salted or unsalted butter. If using unsalted, add a touch more salt into the potato.
- 1/4 Cup Kewpie Mayonnaise – Japanese Kewpie Mayo, used to provide the main flavors of the sauce. Can substitute with regular mayo but will alter flavor.
- 1 1/4 tsp Salt – sea salt recommended.
- 1/2 Stalk Green Onions – freshly chopped, used as topping.
Directions
Step 1 Peel the potatoes and cut them into bite-sized cubes.
Step 2 Bring a pot of water to a boil, add 1 tsp salt, and the cubed potatoes. Reduce the heat to a simmer, cover, and cook for 10 minutes. Once the potatoes are tender, drain them well and transfer to a mixing bowl.
🥔 Cooking Pro Tip
To check the doneness of the potatoes, simply insert a fork or chopstick through them. If it slides through easily, the potatoes are ready.
Step 3 While the potatoes are still hot, mash them down with a potato mashed or spatula. Mix in butter, Kewpie mayo, and ¼ tsp salt. Fold the potatoes into the dressing until well combined. Transfer to a serving plate and top with chopped green onions.
🥔 Mashing Pro Tip
For extra smooth mashed potatoes, pass them through a fine strainer.
Recipe Variations
For a fall-themed twist on this potato dish, you can swap the potatoes for Japanese pumpkin, or kabocha, and mash it to create my Mashed Kabocha Salad. This variation offers a similar creamy texture but with a naturally sweeter, richer flavor that makes it perfect for the cooler months!
Pairing Recommendations
Mashed potato is a perfect side for meats like my Japanese Beef Tataki Steak or Japanese Pepper Steak. The rich flavors of the steaks pair perfectly with the creamy texture of the potatoes, and adding a side of Miso Soup brings a light, savory balance to the meal.
Frequently Asked Questions
Can I use regular mayonnaise instead of Kewpie mayo for this recipe?
You can, but it will change the flavor a bit, as Kewpie mayo has a distinct taste that adds to the overall flavor of the dish.
Can I make mashed potato ahead of time?
Yes, you can make it 5-7 days in advance and store it in the fridge for later.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will stay fresh for 5-7 days.
Other Recipes You Might Like
- Simmered Japanese Kabocha
- Japanese Roasted Garlic Bulb
- Japanese Okra Salad
- Garlic Butter Enoki Mushrooms
Watch How To Make It
Japanese Mashed Potato
Ingredients
- 1 lbs Potato peeled and cubed
- 2 tbsp Butter
- 1/4 Cup Kewpie Mayo
- 1 1/4 tsp Salt
- 1/2 Stalk Green Onions chopped
Instructions
- Gather all the ingredients.
- Peel and cube the potatoes into bite-sized pieces.
- Bring a pot of water to a boil, then add 1 tsp of salt and the cubed potatoes. Lower the heat to a simmer, cover the pot, and cook for about 10 minutes, or until the potatoes are tender. Drain the potatoes thoroughly and place them in a mixing bowl.
- While the potatoes are still warm, use a potato masher to mash them down. Add in the butter, Kewpie mayo, and ¼ tsp salt. Mix until the potatoes are well combine with the dressing. Transfer to a serving plate and garnish with chopped green onions.
Nutrition
*Values Based Per Serving
