Deliciously creamy Wasabi Mashed Potatoes


Creamy, fluffy, delicious, and with lots of zing, these Mashed Potatoes With Cocavo Wasabi Oil take a classic side dish to the next level. These comforting wasabi mashed potatoes are an amazing recipe that will be a new family favourite. The use of Cocavo ghee add more health to this fantastic recipe.

Cocavo Wasabi Oil packs one hell of a punch – you have been warned!




  • 5kg Potatoes
  • 4 tbsp Cocavo Ghee
  • 1 cup cream (warmed)
  • 1 tsp Cocavo Wasabi Oil
  • Salt & pepper to taste


    1. Peel and rinse your potatoes. Cut into 1-inch pieces. Place potatoes in a pot full of COLD water.
    2. Bring to a boil and boil for 2 minutes. Reduce the temp to medium and cook until the tip of a knife can easily pierce through a potato (about 8-12 more minutes).
    3. Drain the potatoes and add the Cocavo Ghee and cream to the pot. Heat on low until the Ghee has melted.
    4. Mash with a masher or use a ricer in smaller batches.
    5. Add the wasabi oil to the pot. 
    6. Use a large spatula and fold all the ingredients together until incorporated. If your potatoes seem a little dry, feel free to add a bit more Ghee, heated cream, or even chicken/veggie stock until they have reached your desired consistency.
    7. Add salt & pepper to taste


    Start with 1 tsp of wasabi oil and taste before adding any more, because it packs a punch.

    Feel free to substitute Cocavo ghee with Cocavo Garlic Ghee for added flavour.

     For a Vegan option, substitute Cocavo Ghee with Cocavo Vegan Ghee and use a plant-based milk instead of cream. Coconut cream is also great.