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Mashed Potatoes Chinese Style

Origin: France, Germany, USA, China


- 2 potatoes

- 6 Sichuan peppercorn

- 1 cup of milk

- garlic salt / normal salt and pepper

- 2 cups of water

- Optional: 5g creamy butter


- Place potatoes in the oven and heat for 15 minutes at 185°C

- Cut each potato into 4 pieces and peel off skin

- In a pot, add milk, water, salt, peppercorn

- Add in potatoes and finish cooking the potatoes there

- Once soft, remove from heat

- Dry the potatoes

- Use a sift or strainer to mash the potatoes

- Optional: mix in the creamy butter

- Adjust consistency by adding in the cooking water until good texture is reached

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