Prepare one or two potatoes. Peel it first, then cut it into small pieces.

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Pour the water into the wok and boil the water. After the water is boiled, pour in the chopped potato pieces. Cook until the potato pieces change color or can be penetrated gently with a toothpick, and then turn off the heat.

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The next step is to save the potato pieces into mashed potatoes. The author tried two methods.

Let's look at the first one first. The first way needs to prepare a filter screen. I use the usual filter for soybean milk. First put the potato pieces in the sieve.

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Then, with a spoon, squeeze the potato pieces hard, so that the muddy potatoes fall into the dishes through the screen.

The mashed potatoes made in this way are the most delicate, but it is more laborious.

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The second way. Prepare a fresh-keeping bag, a cup or a bottle first. Put the mashed potatoes in the pot into a fresh-keeping bag. Then press it repeatedly with a cup to make it look like mud.

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After pressing, pour out the mashed potatoes in the fresh-keeping bag. This method saves labor, time and trouble, but the fineness of mashed potatoes is not as good as that of the first method.

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Finally, put the mashed potatoes back into the pot, boil them and they can be baked. Note that it is a little hot here, just warm it.

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