Hearty and Savory Mashed Potato Sandwich
Easy Homemade Mashed Potato Sandwich Recipe
Whip up a delicious mashed potato sandwich quickly using boiled potatoes! It’s wonderful enjoyed as is, or slightly toasted for an enhanced flavor. This sandwich is satisfying, nutty, and subtly savory, making it a perfect choice for brunch or a hearty snack for kids. Follow this detailed recipe for easy, step-by-step guidance.
Main Ingredients- 3-4 medium potatoes
- 2 hard-boiled eggs
- 1/4 cucumber
- 1/4 carrot
- 3-4 Tbsp canned corn
Seasoning & Other Ingredients- 3-4 Tbsp mayonnaise (adjust to taste)
- Salt to taste
- Pepper to taste
- 2-3 Tbsp milk (or adjust as needed)
- A pinch of honey or sugar (optional)
- 1 tsp whole grain mustard (optional)
- 3-4 Tbsp mayonnaise (adjust to taste)
- Salt to taste
- Pepper to taste
- 2-3 Tbsp milk (or adjust as needed)
- A pinch of honey or sugar (optional)
- 1 tsp whole grain mustard (optional)
Cooking Instructions
Step 1
First, fill a steamer with water and place the washed potatoes on top. Cover and steam until tender. To check for doneness, insert a chopstick or fork into a potato; it should slide in easily. While the potatoes are still hot, peel them. Peeling them while warm makes it much easier. Mash the peeled potatoes immediately while they are hot for a smoother, creamier consistency.
Step 2
While the potatoes are steaming, boil the eggs in a separate pot with a pinch of salt. Once cooked, place them in cold water to cool, then peel. Separate the yolks and whites of the boiled eggs. For the cucumber, cut away the seeded core using a method like ‘scoring’ (돌려깍기) and then finely chop it. Drain the canned corn thoroughly using a sieve.
Step 3
Finely chop the separated egg whites, the finely chopped cucumber, and the finely chopped carrot. It’s best to dice all these ingredients as small as possible to ensure the sandwich filling is evenly mixed and not lumpy.
Step 4
Mash the steamed potatoes until smooth and lump-free using a potato masher or fork. Add the egg yolks to the mashed potatoes and mash them together until well combined and creamy. Now, add the finely chopped cucumber, carrot, egg whites, and drained corn. It’s time to season! Add 3-4 tablespoons of mayonnaise, a pinch of pepper, and 2-3 tablespoons of milk. Mix everything gently until evenly combined. Adjust the amount of mayonnaise and milk based on the desired consistency of the salad. For a richer flavor, you can add about 1 teaspoon of whole grain mustard. If needed, season with a little salt to taste.
Step 5
The resulting mashed potato salad is delicious on its own. Scoop it elegantly onto bread or crackers for a wonderfully soft and moist treat. It’s also a perfect appetizer or light meal.
Step 6
Now, let’s make the sandwich! You can simply fill two slices of bread generously with the potato salad and cut them in half to enjoy. However, I like to toast mine lightly for extra flavor. If you have a sandwich maker, place the sandwich inside, press down firmly to shape it, then air fry at 180°C (350°F) for about 5 minutes until golden brown. You can also bake it in an oven, or grill it in a lightly buttered pan until golden on both sides. This creates a delightful sandwich with a crispy exterior and a creamy interior.
