Japanese-style mashed potato salad

Tempting mashed potatoes in the late-night cafeteria~ Actually, you can make it too

Ingredients

Mediumtolargepotatoes 1

Smallercarrots 1

Eggs 2

Saladdressings

Milk

Wash all the ingredients first.
Add water and put it in the pot, after the water boils, remove the carrots and set aside, peel the potatoes, cut them into large pieces and put them back in the pot.
Remove the carrots from the head and tail, chop them, or put them in a churner.
Remove the hard-boiled eggs and soak them in cold water for a while before peeling them. Once the eggs have cooled completely, remove the yolks and mix well with the salad dressing. Finely chop the egg whites and set aside.
The egg yolk and salad will be cooked during the process to make a better blend, you can add a little milk. Whip the delicate mayonnaise thoroughly.
When the potatoes in the pot can be easily pierced with chopsticks, you can take them out and puree them with a spoon, or you can bring disposable gloves to overstock the potatoes to make the granules smaller. Then add the carrot chopped and egg whites and stir well.
When the mashed potatoes have cooled well, add the mayonnaise you just made and stir well.