1. Wash the potatoes with their skins clean.
2. Put it in the perforated steamer of the WMF pressure cooker.
3. Add about a quarter of the water to the WMF pressure cooker and put it in the steamer.
4. Cook on high heat until the second orange line emerges, turn to low heat and continue to cook for about ten minutes.
5. The steamed potatoes are floury, waxy and intact.
6. Tear off the skin of the potatoes.
7. Put the peeled potatoes into the food processor, and add butter while hot.
8. Stir briefly with chopsticks to melt the butter.
9. Add hot milk.
10. After stirring into delicate mashed potatoes, add half of the black pepper and stir well.
11. Put the stirred mashed potatoes into the piping bag.
12. Extrude beautiful patterns according to your liking.
13. Pour chicken broth in a small pot, add black pepper to taste, then pour in water starch to thicken the soup.
14. Carefully pour it on the mashed potatoes.
Tips:Poetic words: 1. Steaming potatoes with skin will be more fragrant, and the peeled skin will be thinner.
2. When the steaming rack is put into the WMF pressure cooker, add 1/4 of the water when steaming food.
3. After the potatoes are steamed, add butter and warm milk while they are still hot.
4. The mashed potatoes should be stirred delicately with a food processor, so that the taste is more dense, and it is easier to squeeze out the flower shape.
