Potatoes with skins are boiled in cold water. I cooked it for 30 minutes, and it was easy to prick it with chopsticks.

Press mashed potatoes into the sieve with a spoon.

Pour mashed potatoes into a non-stick pan, add enough cold butter (diced) just taken out of the refrigerator, and heat over low heat.

Stir with spatula and heat with low fire until the butter is completely absorbed. Pour in the boiled milk and continue to stir. Grind a little white pepper and mix well.

Finally, add a little chopped chives and the delicious mashed potatoes will be ready.