Mashed potatoes

Ingredients?

Fresh potatoes (Charlotte or other long yellow-skinned potatoes with less starch)? 500 grams (100% )

Whole milk 100ML (20%)

Unsalted butter (refrigerated) 150g (30%)

Fine-grained sea salt (ordinary table salt needs to be considered as appropriate) Reduction) 10 grams (2%)

White pepper (can be omitted) a little

How to make mashed potatoes (the ultimate version of the most delicious science)?

This type of potato is a Charlotte potato, a medium-sized yellow-skinned potato with an oval shape and slightly pointed ends. The starch content is low, so the mashed potatoes will not have a completely starchy texture.

Wash the potatoes, put them into the pot, add a lot of cold water, boil the water until it boils, and continue to cook for about 30 minutes on medium heat. You can easily insert it with a bamboo skewer. (Potatoes must be cooked with the skin on to allow the skin to block moisture; boil potatoes in cold water so that the temperature can slowly enter the inside to avoid excessive difference in cooking degree between the inside and outside)

Peel the potatoes and add the finest Fine mashed potatoes are pressed into the grinding mesh. (Do not use a mixer, as the mashed potatoes will be mushy and have a poor taste)

Put the pressed mashed potatoes into a non-stick pan, stir and heat for 5 minutes. (Evaporates some of the water, making the flavor richer and richer)

Simmer the whole milk while you heat the mashed potatoes.

Add enough cold butter (leave a fingernail size aside). (Butter that is cool enough will slow down the melting time, making the butter more evenly mixed and the mashed potatoes more cohesive).

Stir until the butter is completely absorbed by the mashed potatoes.

Add very high-temperature milk and stir continuously so that the milk is completely absorbed by the mashed potatoes. Season with salt and white pepper. (Do not use black pepper, it will look like impurities)

Put the mashed potatoes into a bowl or squeeze them into a shape, melt the small piece of butter previously reserved, and brush it on the surface of the mashed potatoes. This will form a thin layer that seals out the air, prevents the mashed potatoes from drying out, and adds a rich flavor to the top layer).