Lemon Wasabi Potatoes

Get 2 pounds of potatoes. I lean towards Yukon Golds as my potato of choice. Creamy!

Set aside 3 tbs. of soy butter and 3/4 to 1 cup of soymilk.

Mix the juice of one lemon with 1-2 tablespoons of Wasabi paste.

1 clove of garlic, if you really wanna get freaky.

Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). It's actually recommended that you take a little extra time and boil the potatoes in their skins to retain the maximum nutritional content. Feed your body as well as your mind. In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. Instead of salt try dropping a vegetable bullion cube (pretty much the same thing, but with additional flavors) into the water to add a little extra dimension sometime. I use that broth instead of the soymilk sometimes to mash them with.

In pan or bowl combine potatoes, soy butter, and 3/4 cup soymilk. With a potato masher mash potatoes until smooth, adding more soymilk if necessary to make creamy. Bear in mind you have that you have a lemon juice-Wasabi mixture waiting. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

Slowly add the lemon-Wasabi mix to the potatoes. Slowly. You're shooting for subtlety here.

Same goes for the garlic.

Serves 4.