2-1/4 pounds large russet potatoes, peeled and cut into chunks
1 tablespoon reduced-sodium soy sauce
2 tablespoons powdered wasabi or wasabi paste
1 teaspoon sea salt
About 1 cup pareve whipping cream, warmed
Bring a large pot with water to boil over high heat. Add potatoes and cook until tender, about 20 minutes. Drain and return to same pot.
Add remaining ingredients except chives Use a masher or a hand mixer to whip potatoes to a smooth consistency, adding more cream if needed. Transfer to a serving bowl and sprinkle with chopped chives