Origin: France, Germany, USA, China
INGREDIENTS:
- 2 potatoes
- 6 Sichuan peppercorn
- 1 cup of milk
- garlic salt / normal salt and pepper
- 2 cups of water
- Optional: 5g creamy butter
STEPS:
- 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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