Ingredients

Potato butter, milk, white sugar, salt and edible oil

1. Wash the potatoes, put them in a soup pot, add 1 teaspoon of salt and 1 teaspoon of edible oil, cook until the potatoes are ripe, and then take them out with a toothpick.

2. After the potatoes are slightly cooled, peel them and crush them with a rolling pin, or put them in a fresh-keeping bag and crush them with heavy objects;

3, stirring evenly; Add 1 teaspoon of milk and 2 teaspoons of sugar. Never add Doha to milk, or it is better to use milk powder. Be sure to ensure the viscosity of mashed potatoes and not contain too much water.

4, stir in one direction with a rolling pin until the mashed potatoes are strong and can be shaped by hands;

5. Take a mass of mashed potatoes by hand and knead them into leaves at will. You can also mold them with biscuits, and draw the veins of the leaves on the surface with toothpicks. If you bake in a pan, I suggest you make it thicker to help turn it over;

6. Coat the pan with a thin layer of butter, bake it slowly with low fire until the surface is slightly yellow, and use paper towels to absorb the excess oil. You can also do it in an oven, and the steps and methods are the same.

Note:

If it is made in a pan, make sure that the bottom of the pan is non-stick, and the mashed potatoes can be made thinner, which is not fragile when turned back and forth;

If it's just a very ordinary pot, it's recommended to make the semi-finished product thicker, because the mashed potatoes themselves are mature, so long as they are slightly yellow and fixed.

When mixing with mashed potatoes, don't add too much milk. If it feels thin, you have to add flour or milk powder to remedy it, not too soft.

besides ham, you can also add some Chili powder and dried shallots, which are just as delicious.