Have you ever been attracted by a strange aroma on a lazy afternoon, as if it could travel through time and space and take you to a distant foreign country? That day, I started a wonderful taste journey in my kitchen with a bowl of milky curry mashed potatoes.
It all started by chance. I tasted a dish of mashed potatoes in a niche curry restaurant. The rich aroma of curry, coupled with the softness of potatoes and the mellowness of milk, instantly made me fall in love with it. After returning home, my mind was full of that unique taste, so I decided to replicate this delicacy myself.
If you also want to try this curry mashed potato with milk flavor, remember to cook the potatoes until they are soft and glutinous, so that the pressed mash will be more delicate. When adding milk and curry cubes, stir slowly to allow them to fully blend. You can also add some cooked carrot cubes, peas and other vegetables according to your own taste, which not only increases nutrition but also makes the taste richer.
Curry Mashed Potatoes
Ingredients
- 2 potato
- 100 ml Evaporated milk
- 50 g Curry Block
- 3 g Black pepper
- 2 g Salt
Instructions
- Wash the potatoes. Steam until cooked and peel.
- Mash with a spoon.
- Add black pepper, salt, and evaporated milk to the mashed potatoes.
- Stir well. Use a mold to press out the shape.
- Put some water in a pot and bring to a boil, add the curry cubes.
- Once completely dissolved, simmer over low heat for 5 minutes.
- Pour the curry sauce over the mashed potatoes
