1. First prepare the ingredients you need: 500 grams of fresh potatoes, 100 ml of whole milk, 150 grams of unsalted butter, 10 grams of fine-grained sea salt, and a little white pepper.

2. Wash the potatoes, then put them into a relatively large pot, then add a large amount of cold water into it, and then adjust the heat when the water boils, using medium Continue to cook for 30 minutes. When a bamboo skewer can be inserted easily, the potatoes are fully cooked. Potatoes must be boiled with their skins on, because the skin can block moisture. Boiling potatoes in cold water can allow the temperature to slowly enter the inside, thus avoiding excessive differences in cooking degree between the inside and outside.

3. Remove the outer skin of the boiled potatoes, then put it into the finest grinding net, and use a spoon or other tools to press out the fine mashed potatoes. You cannot use a blender because it will break out. Mashed potatoes will turn into a paste, which will give you a bad taste when you eat it.

4. Put the pressed mashed potatoes into a non-stick pan, stir and heat for about 5 minutes, and then evaporate part of the water, which can make the taste of the mashed potatoes more intense. mellow.

5. Process the whole milk while heating the mashed potatoes, and bring the milk to a boil over a slow fire, so that the milk can be heated without destroying the nutrients.

6. Put enough cold butter into the pot of mashed potatoes, leaving an amount the size of a fingernail as a spare. The reason why you need to use butter that is cold enough is because it will slow down the melting time, allowing the butter to be mixed more evenly and the mashed potatoes to be more cohesive.

7. Use a spoon to stir the mashed potatoes in the pot so that the butter is fully absorbed by the mashed potatoes.

8. Add extremely high-temperature milk, and then stir continuously so that the milk can be completely absorbed by the mashed potatoes. At this time, you can add an appropriate amount of seasonings, such as salt and white pepper. It is best not to use black pepper, because when black pepper is added, it will look like impurities.

9. Put the mashed potatoes into a bowl, or squeeze it into various shapes you like. You can melt a small piece of butter and then brush it on the surface of the mashed potatoes. This can form a thin layer that isolates the air, prevents the mashed potatoes from drying out, and makes the surface aroma more intense.