Step 1

Prepare 2 potatoes, carrot segments, onion, wash and set aside

Step 2

Peel the potatoes and cut each potato into 4 pieces. Put the potatoes, carrots, and eggs into a steamer and steam for 25 minutes

Step 3

Just a little bit of the white onion is enough, just to lend a flavor. Don't put too much, cut it into julienne strips, boil water in a pot and then blanch it to soften it. Chop and set aside

Step 4

Steam the potatoes, turn off the heat and let them cool for 1 minute and take them out. Peel the eggs and chop the carrots. Then, put the eggs, potatoes and carrots into a plastic bag and use a rolling pin to gently beat them together, then roll them out into a puree

Step 5

Pour the puree from step 4 into a clean bowl, mix with the chopped onion, sprinkle with black pepper and a pinch of salt

Step 6

Add three tablespoons of Chubby's Blue Bottle Salad Dressing to the bowl, and whisk to combine.

Step 7

The mashed potatoes are ready. As pictured. For those who don't love tuna, lazy potatoes can be served directly from the pot

Step 8

Going down the list, then comes how to make the delicate yardage plate. Use a small ice cream scoop. Serve the mashed potatoes, forming a ball. If you don't have an ice cream scoop, you can wash your hands and use them to ball up the mashed potatoes

Step 9

Canned tuna, choose the water-soaked flavor, open the can, take out a small amount, tear it up and sprinkle it over the top of the mashed potatoes ball when it's ready to serve. It doesn't hurt to make it ahead of time, seal the plate with plastic wrap, put it in the fridge for 1--2 hours, and take it out to serve