Japanese style mashed potato - By Mavis Ho

Japanese style mashed potato
1.4 medium potatoes, peeled
2.1/2 Japanese cucumber, thinly sliced
3.1/2 small carrot, very thinly sliced
4.2 hard boiled eggs, cut into piece
5.1/4 white onion, very very thinly sliced
6.3 tbsp of Japanese-style mayonnaise
7.Salt and pepper to taste

Cut the peeled potatoes into 3cm cubes. Cover with cold water, add a few pinches of salt and bring to boil. Simmer for about 10 minutes or until the potato cubes are tender. Drain thoroughly and immediately toss through the carrot pieces. The left over heat from the potatoes should cooked the carrot.

Let the potatoes and carrot cool completely. Add the Japanese mayonnaise, salt and pepper. Roughly mash the potatoes, leaving some chunky bits. Taste now and adjust accordingly. It should be relatively mild. Toss through the cucumber and onion. Add the boiled eggs and gently mix.

Serve immediately or store in refrigerator.