The drawback to this suggestion is that it would be far more difficult to achieve with freshly made mash because, with instant, you're basically mixing two powders, then adding hot water or milk. Working with real potatoes, you'd have to get the mash ready before you even add the wasabi, which would just increase preparation time and lead to the mash being cooler or overcooked, and so possibly not quite so appetising when it's served.
So. In theory, then...
- Instant Mash of choice (I'll be using Sainsbury's, as before)
- Clearspring wasabi powder (1 heaped teaspoon should be plenty!)
- Stirring implement
Mix up one serving/sachet/whatever of the instant mash, and the teaspoon of wasabi powder in a bowl, then add water or milk as directed in the instructions. Stir till you have the required texture of mash.
That's really it.
Now, I obviously can't do the traditional 'The Results:' bit because I haven't tried it... but I will make a couple of recommendations in lieu:
- Use plain pork sausages, as per S&M Rodeo #1
- Use a plain vegetable stock gravy
The reason for this is that any kind of seasoning in either the sausages or the gravy would play havoc with the flavour - not to mention the kick - of the wasabi mash. The mixture of potato and Japanese horseradish alone will season up you pork sausages quite nicely, I'd imagine... With any luck, if my stomach has cleared up tomorrow, I might risk giving it a try...