Wasabi Mashed Potatoes

Just a typical conversation I had with my friend Jackie, who at the time was vacationing in Seattle.

Jackie: bacon chocolate chip cookies
make them
blog them
let me know how it goes

me: haha
i have always wanted to make them
ive tried them
they are amazing

Jackie: i had a maple bacon doughnut last week

me: i made wasabi mashed potatoes last night

Jackie: it was awesome

me: they were the greatest thing ive ever made

Jackie: haha
that sounds good
i don't know if mark likes wasabi
this is something i will learn
and perhaps make them

me: um i love wasabi
and they were healthy
no butter

Jackie: could i make sriracha mashed potatoes?

me: YES!
and they would be amazing

Jackie: well, i'm glad we had this conversation

me: haha

Jackie: mark <3s mashed potatoes
maybe this will be my inspiration for his birthday party
"mashed potatoes"

me: just add some greek yogurt
and hummus

Jackie: interesting!

me: and they are healthy..but smooth

Jackie: that does sound awesome

me: it is
and then you can flavor them however
you could have garlicky hummus mashed potatoes
or wasabi

Jackie: ha ha ha

me: omg..the things you could do are endless

Jackie: mashed potato party!
you should come!

me: um ok
maybe i'll invent a mashed potatoe brand of some sort
or a restuaurant!
like frozen yogurt places
BUT mashed potatoes

Jackie: "make your own mashed potato" bars have been popular at weddings

me: im doing it

Jackie: i think a restaurant would do well

me: not even a restaurant
a chain thing

Jackie: haha like the frozen yogurt places where you add your own toppings and
then weight it at the end

who doesn't love mashed potatoes

Jackie: i don't want to know them.


Jackie: ok i suppose i need to go look at the space needle now
but good luck with the mashed potato

Wasabi Mashed Potatoes

(this recipe does not need measurements, because it's all up to you!)

Greek Yogurt
Hummus (any type you want)
Garlic cloves
Wasabi Powder
salt & pepper
Sriracha Sauce

1. Boil Potatoes

2. Mash everything together

3. Be creative!


Delicious Focaccia

I made bread. A while ago. But I can still share it with you now. My co-worker, Kathryn, shared this recipe with me, and it's so easy. I never knew bread could be this easy. Which reminds me, I need to make it again sometime soon.

Part of the reason I really wanted to make it at the time was because I got this...

And this might seem silly to you, but I love this little piece of cooking equipment. With a Silpat nothing sticks! It's pretty awesome, especially after a few times working with dough and you end up using a ton of flour just so that the dough doesn't stick all over your counter and then you have to scrape off the last of it and ultimately scratch your counters. Clearly, I've had some difficulties. Not anymore!

Alright, well grab your Silpat and make some bread. This is Kathryn's recipe, verbatim.


· 1/2 c water, "baby bath" warm
· 2 1/4 tsp or 1 package yeast
· 1 tsp sugar
Mix sugar into water and sprinkle yeast on top. Stir gently, then let sit for about five minutes, until yeast activates (gets poofy).
· 2 cups flour
· 1 tsp salt
· More water, 1 tb at a time
· Splash of olive oil

Dump flour and salt in a bowl. Pour yeast mixture into middle and stir gently with a wooden spoon. Add water 1 tb at a time until you can pull the dough together; usually about 5 or 6 tbs. Pull dough onto counter and knead for 7-10 minutes, adding water or flour if you need to. It should start looking smooth on the outside. The "done kneading" test is to poke the dough; if the hole fills itself in again, it's good and springy. Cover and let rise for at least 30 minutes.
· Preheated oven to 450 degrees F.
· Salt/herbs/toppings to taste
Dough should have doubled in size. Punch in the middle, then pull out and knead 1-2 minutes. Flatten into a rectangle (or star, or trapezoid) about 1 inch thick. Put on pan (cookie sheet is fine). Brush olive oil over top and sprinkle with salt, herbs, parmesan cheese, etc. Put in oven for 8-10 minutes; it'll be done when the top is golden brown.