Wasabi Mashed Potatoes

5 pounds red potatoes, skin on, cut into bite-size chunks
6 ounces silken tofu
1/2 cup full fat coconut milk or almond milk
1/4 cup sesame oil
1 tablespoon wasabi powder
1/2 cup chopped scallions
salt to taste
black sesame seeds, for garnish- optional

Place the potatoes in a large pot filled with lightly salted water and bring to boil over medium-high heat. Boil until the potatoes are soft and fork tender.

While potatoes are boiling, please the tofu, coconut milk, sesame oil, and wasabi powder in a blender and blend until smooth.

Once the potatoes are tender, drain and return it to the pot. Pour the blended mixture on the potatoes and mash using a hand masher. Some lumps are okay. Fold in the scallion and add salt to taste. Serve garnished with a pinch of black sesame seeds.

Yield eight servings