1. Peel the potatoes, cut into large pieces, and cook in a pot. Put a little salt in the pot and cook for about 15 minutes. Use chopsticks to insert them. If they can be inserted easily, then drain the potato pieces and put them in. Crush the potatoes with a spoon in the container (if you find it troublesome, you can put the potatoes in a clean plastic bag and roll them out with a rolling pin)
2. You can cook the curry while boiling the potatoes. Over low heat, mix the curry powder with a small amount of cold water (the amount of curry powder can be based on your own taste), then pour it into the pot and mix well. You can taste the taste while adding curry (if it is curry cubes, generally no salt is needed, and it can be added after the water is poured in). Make the curry according to the number of potatoes you have cooked, not too much
3. The pressed potatoes will be relatively dry. At this time, start adding curry to the potatoes, a small amount many times, and stir in one direction. Because it is mashed potatoes, pay attention to the amount of curry and don’t make it too thin
p>4. You can decide whether to add black pepper according to your own taste