1. Wash the potatoes and peel them
2. Cut long strips into small pieces, flatten them in a pan, steam them in a pan, and let them out until they are not hot
3. Roll the potatoes into a puree and sieve it again
4. Then add in caster sugar and light cream, and stir finely with egg custard
5. Choose a large chrysanthemum piping mouth, put the mashed potatoes into the piping bag, squeeze your favorite flower on the plate, and decorate with a little cherry sauce at the end
