American Mashed Potato
1.
Cut bacon into small pieces and fry until crispy.
2.
Cut into pieces with a knife.
3.
Brush the potatoes, put the skin into a pot of cold water, and cook. Chopsticks are ready to be inserted easily. (Potatoes are best to choose this kind of brown skin, which is large, has high starch content and low water content)
4.
When the potatoes are cooking, peel the garlic.
5.
Use a garlic press to form garlic paste.
6.
Heat the cream cheese in water and stir until smooth. I use the microwave oven on high heat for 30 seconds, then stir it smoothly.
7.
Cut the onion into fine pieces. (I cut it with a chopper, or a knife is fine)
8.
After the potatoes are cooked, let them cool, peel them, and press them into a puree with a fork or a potato masher. Mashed potatoes with small particles have the best taste.
9.
Put 1 tablespoon of grape seed oil in a non-stick pan (other vegetable oils are also fine), sauté the garlic paste, add onions and fry them until they are broken.
10.
Add half of the butter and fry to melt.
11.
Add mashed potatoes and stir well.
12.
Add the remaining butter, cream cheese, milk, salt and white pepper.
13.
Stir-fry and mix evenly.
14.
Stir in 2/3 of the bacon and sprinkle the other 1/3 on the surface.
15.
Milky fragrance, suitable for all ages.
