I worked overtime until 9 o’clock last night, and my stomach was so empty that I could hear the echo. In the convenience store refrigerator, the cheese slices were lying alone, and there were two forgotten potatoes next to them. I took them home, but I didn’t expect that ten minutes later, a pot of “late night sin” was born.
Peel the potatoes, cut them into small pieces, and steam them for 10-15 minutes until soft. Put them into a bowl and mash them, then sprinkle some salt and black pepper on them. Tear the cheese slices into small strips and mix them with the mashed potatoes. The residual heat will melt the cheese and the milky aroma will burst out instantly. I scooped a spoonful of Greek yogurt to add sourness and balance the greasiness, and then drizzled a few drops of garlic olive oil, and the aroma directly broke through the kitchen ceiling.
Cheese Mashed Potatoes
Ingredients
- Cheese slices Moderate
- 2 Potato
- Green pepper Moderate
- carrot Moderate
- onion Moderate
- starch Moderate
- Salt Moderate
Instructions
- Dice green pepper, carrot and onion
- Peel the potatoes, cut them into small pieces, and steam them for 10-15 minutes until soft
- Press into paste while hot
- Add the cheese slices and stir while the temperature is still low to allow the cheese slices to melt (if the potatoes have cooled, microwave for another minute)
- The finer the mixing, the better.
- Then put it in a container for later use
- Put a little oil in the pan, heat it up, add green pepper, carrot and onion and fry until cooked.
- Then add some starch and water to make a thin starch.
- Cook until thickened and season with a little salt
- Finally, pour it over the mashed potatoes