Background: Most people boiled potato and then mashed it to make mashed potato. However, few people realized during the boiling process, the natural ingredients of potato were dissolved in the boiling water which was sadly, thrown away.
Challenges: Retain all the natural ingredients of potato.
My brilliant idea: Steam the potato not only retains its ingredients, including its oil content, yet, it retains its full flavor or fragrance of potato.
Ingredients: Potato (250 grams for demonstration purpose). Note: I included carrots (100 grams) into section two of this procedure because in most cooking I used a combination of both potatoes and carrots.
Procedure: (Broken into two sections)
Section one: Steam potatoes
Step 1: Cut the potatoes into small cubes of size, 4mm by 4mm.
Step 2: Place the potato cubes into a flat-base metal plate.
Step 3: Add two bowls of water into the frying pan.
Step 4: Place the plate of potato cubes on top of a stand.
Step 5: Boil the water to generate steam that cooks the potato cubes.
Section two: Steam carrots
Step 1: Cut the carrots into small cubes of 3mm by 3mm.
Step 2: Distribute the carrots cubes over the plate of potato cubes. Note 1: In this case, the potato cubes steamed in section one should be around 70% cooked. Note 2: Ignore the small plate of chili sauce which I warmed it while steaming the carrot.
Step 3: Continue to steam it for 3 minutes. Note: The carrot can be eaten raw. However, light-steaming removes its natural raw fragrance which some people do not like.
Steamed potato and carrot (mixed together)
Steamed potato (larger pieces usually meant for soup)