Spicy Mashed Potato Salad

Name: Spicy Mashed Potato Salad
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs potato; 1/2 root carrot; 1/2 root corn; 1/2 teaspoon salt; 3 teaspoons Sugar; 20ml Evaporated milk; 10g butter; 20g Salad dressing

by Salted fish love to eat

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Once I went shopping and ordered a Japanese mashed potato salad at a Japanese restaurant. It came up as a mashed potato salad the size of an ice cream ball. It cost 38 soft sister coins, and it hurts the baby. (The past evokes the baby's heartache, Poor!) Tasting it so cherished, the freshness and sweetness, the fragrant milky flavour shuttles through the mashed potatoes, it really feels a bit of ice cream, the key is that it can still wrap your belly. Ever since, taking advantage of the scorching summer, save the occasionally restless stomach.

Ingredients

2 pcs Potato
1/2 root Carrot
1/2 root Corn
1/2 teaspoon Salt
3 teaspoons Sugar
20ml Evaporated Milk
10g Butter
20g Salad Dressing

Spicy Mashed Potato Salad

1. First cut the potatoes into pieces (recommended to cut into small pieces) and steam them in water for about 20 minutes. Use chopsticks to gently poke the potato pieces until they can split.

2. Thresh corn and diced carrots in a pot and cook, add 1/4 teaspoon salt and 1 teaspoon sugar, and pick up for about 3 minutes.

3. Mash the steamed potatoes with a spoon

4. After crushing the potatoes to almost no particles, add 1/4 teaspoon of salt, 2 teaspoons of sugar, 10g of butter, and continue to stir

5. Add corn kernels and carrot kernels, continue to stir, then add 20g salad dressing and 20ml evaporated milk (there is no evaporated milk here, coconut milk can be used if it is not rejected), and stir well.