Remove flesh from potatoes and mash the potatoes until smooth using a potato masher. Add Lee Kum Kee Minced Garlic, salt, Lee Kum Kee Black Peppercorn Grinder, sugar, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), and milk and mix. Start with 2 Tbs milk and 1/4 cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and see if you like the consistency. Also add a splash of vinegar. It should be like very creamy wet mashed potatoes. Add more milk if needed.
Add the ham, pickled vegetables, green onions, and kimchi to the potato salad and mix. Adjust seasoning as needed.
Fill your croissants with the potato salad filling. Be sure to stuff a lot so you get a good bread to salad ratio. Enjoy!
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