Potatoes are boiled in cold water with skin. I cooked them for 30 minutes, and they can be easily pierced with chopsticks.

Use a spoon to press into fine mashed potatoes in a mesh screen.

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

Stir constantly with a spatula and heat over low heat 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.