1. Peel potatoes and place in cold water bath to prevent oxidation. Quarter potatoes, then transfer to a large pot (quick tip: you can use the same pot, just switch out the water before you cook your potatoes). Cover potatoes with salted cold water and bring to gentle boil.
2. Cook potatoes for 20-25 minutes until you can easily stick a fork in them ("fork-tender"), then drain. Using a food mill or potato ricer/masher, process the potatoes until they are fluffy and airy.
3. In a small sauce pan melt your butter, microwave is optional. Add melted butter and your cream together and set aside.
4. Over low heat add wasabi powder and fold it in, add butter cream mixture until all the liquid is incorporated. Your potatoes should be creamy yet still fluffy. Season with salt and pepper.
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