Japanese Style Mashed Potatoes

Ingredients

• Potato1 medium (180 g)
• Egg1.1 medium (55 g)
• Onion1/4 count (38 g)
• Carrot1/3 medium (20 g)
• Vinegar1 tablespoon (10 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Soy Sauce1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling. Add also the egg, previously washed.

3. 3

   Step 3

   Cook the potatoes for approximately 8-10 minutes and remove before they are too soft. Drain well.

4. 4

   Step 4

   Peel and mash the egg with the potato until creamy.

5. 5

   Step 5

   Next, finely chop the carrot and onion.

6. 6

   Step 6

   Mix the carrot and onion with the mashed potato and egg.

7. 7

   Step 7

   To make the dressing, mix soy sauce, vinegar, mayonnaise, salt and pepper to taste.

8. 8

   Step 8

   Serve the mashed potatoes on a plate and mix with the dressing. You can serve with some boiled broccoli.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Japanese Style Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.