2 heads garlic
4 Tbsp Roasted Sesame Oil
7 medium potatoes (Yukon Gold are especially good) (approx. 2-1/2 Cups), peeled and quartered
1/2 tsp salt, plus a generous pinch for the potato-boiling water
1/4 tsp freshly-ground White Pepper
2 tsp Wasabi Powder (or more to taste), mixed with an equal amount of water
Fill a small pot with water and bring to a boil on the stove. Meanwhile, separate the two heads of garlic into individual cloves. Drop them, skins and all, into the boiling water. Boil garlic for 2 min, and drain them. You should be able to easily peel the skins off.
Dry the pot and return it to the stove, adding the roasted sesame oil and peeled garlic cloves. Cover the pan and saute the garlic over very low heat until it is very soft, fragrant, and lightly golden, about 20 min.
Meanwhile, bring a medium stock pot, half filled with water, to a boil. Add a pinch of salt, and boil the potatoes, about 20 min. Potatoes should be soft. Remove the stock pot from the stove and drain the water. Using a ricer, food mill, or old-fashioned potato masher, mash the potatoes.
Using the same “smashing tool,” mash the softened garlic and sesame oil. Add the salt, white pepper, and wasabi; gently stir to combine. Adjust seasoning to taste. Serve immediately.