Mashed Potatoes
1.
350 grams of potatoes, sliced, 15 grams of butter, take out in advance to thaw
2.
Steam the potatoes on the pot for 20 minutes, take it out and add the butter while it’s hot
3.
Crush the potato chips with a spoon, and dissolve the butter in the potatoes
4.
Place the crushed potatoes in a fine mesh colander and press the mashed potatoes with a small spoon
5.
The mashed potatoes will slowly seep from the bottom of the colander
6.
The sieved mashed potatoes will become delicate and soft, so that the processed mashed potatoes have a particularly good texture.
7.
Prepare 40 grams of caster sugar and 100 grams of whipped cream. If you don’t have whipped cream, you can use the same amount of Wangwang milk instead
8.
Stir the whipped cream and caster sugar into the mashed potatoes
9.
Put the prepared mashed potatoes into a piping bag, and then squeeze them on the potato chips. If you don't have a piping bag at home, you can apply it directly on the potato chips. It's just that the shape of the piping bag is more beautiful. I suggest you make it and eat it right away, thinking that if you let it go for a while, the potato chips will not be so crispy
