Main ingredients:
Potatoes: 2; Milk: appropriate amount.
Auxiliary materials:
Tomato blueberry sauce: appropriate amount.
Taste: sweet and sour; Cooking method: steaming; Time: 20 minutes; Difficulty: easy.
Steps to make Tomato Blueberry Sauce Mashed Potatoes
Prepare the ingredients.
Peel and slice the potatoes. Sliced potatoes are easier to cook. Put them in a steamer basket of a Jiuyang iron pot. Set the steaming time to 10 minutes and let it sit for 5 minutes.
Mash the steamed potatoes with the back of a spoon or put them in a plastic bag and roll them with a rolling pin.
Add milk to the mashed potatoes in small amounts, stirring evenly each time. The consistency should be similar to that of cookies. If you add too little milk, it will be too dry, and if you add too much, it will not be easy to shape.
Then put the mashed potatoes into a piping bag with a piping tip already inserted. Any piping tip can be used, but I used an eight-toothed one. Pipe the mashed potatoes into a container in a circular motion, just like piping cream.
Take a bowl, pour in an appropriate amount of tomato blueberry sauce, add some cold water or purified water, and stir well. Because the sauce is quite thick, I added a little water. Spoon the sauce over the mashed potatoes. The dense mashed potatoes, combined with the sweet and sour tomato blueberry sauce, taste great and look beautiful!
