The first time I ate it was at the dock of a Greek island: fishermen mixed freshly caught sea urchins into hot mashed potatoes and squeezed half a lime. The sea breeze, saltiness, and lemon peel oil exploded at the same time, and at that moment I realized that mashed potatoes could also “breathe.”
Lemon Mashed Potatoes
The first time I ate it was at the dock of a Greek island: fishermen mixed freshly caught sea urchins into hot mashed potatoes and squeezed half a lime
Ingredients
- 1 potato
- 1 lemon
- salt moderate
- 2 scoop Yellow mustard
- 1 scoop sugar
- 50 g milk
Instructions
- Peel and dice potatoes
- Put it in a microwaveable bowl, pour in half a bowl of water, cover with plastic wrap, poke holes with a toothpick, cook on high heat for 5 minutes, then turn to medium-high heat for another 4 minutes
- Take it out, let it cool for 2-3 minutes, then add the yellow mustard
- After the potatoes are softened, add salt, sugar, and milk and continue to mash
- Finally, stir with a spoon until it forms a dough
- Use a tool to grind a little lemon zest into the mashed potatoes, put it into a piping bag with a flower nozzle, and squeeze out the flower shapes in order in a paper cup
Tried this recipe?Let us know how it was!