So, the two most recent things that I cooked didn’t end up going quite right, but at least with this one, the recipe is pretty salvageable.  Also, I didn’t get as many process pics as I would’ve liked, but ah well.  The amount of heavy whipping cream that is used in this makes this a bit closer to liquid than a solid, so what I’ll probably end up doing next time is doubling the amount of potatoes.

This recipe comes from Everyday Harumi, and again, it could use a little bit of tweaking before it’s perfect, but it’s still pretty damn good.  I also used the homemade dashi recipe I used earlier for the chazuke, which added to it.

Mashed Potatoes with a Japanese-Style Mushroom Sauce
Lasts 4 lunches as a side


  • 1 2/3 c water
  • 1 inch piece dried konbu seaweed
  • 1 handful bonito flakes
  • 2 T soy sauce
  • 1 T mirin
  • pinch sugar
  • 1 container shiitake mushrooms, washed and quartered
  • 1 package enoki mushrooms, washed, roots cut off, and chopped into half-inch pieces
  • 1 pound potatoes, peeled and quartered
  • 2/3 c heavy whipping cream
  • (original recipe recommends 1 T corn starch to 1 T water as a thickener, I think you could go without it)

To make your broth, take your piece of dried konbu and soak a bit in the water in a pot, until it expands a bit (appx 5 mins).  Then, turn the heat on to medium high, and watch the pot until you start to see small bubbles around the konbu (see pic 2 on the chazuke recipe linked earlier). Remove your konbu from the pot, and then add your handful of bonito flakes and simmer for 8 mins.

While you make your stock, take your potatoes, soak them briefly in water in a pot, drain, and then bring the pot to a boil.  Boil your potatoes until they’re good and soft and fork tender.

After 8 mins of simmering your dashi stock, bring to a boil, and add the soy sauce, mirin, and sugar.  Once the sugar has dissolved, add your enoki and shiitake mushrooms, and boil until the mushrooms soften, then reduce the heat.  The original recipe recommends adding the thickener at this point, and I did, but honestly, all it did was clump the sauce.  Will probably skip it.

Once your potatoes are boiled, mash them (I used a mixer to do so), and then add the cream.  Be aware that the ratios given (1 lb potatoes to 2/3 c heavy whipping cream) will give you really silky potatoes; if you like more potato to your potatoes, I’d double the potatoes in here to 2 lbs.

Pour your mushroom sauce over your potatoes, and serve!

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