Cooking Steps

1. 

   Step1:This is the Charlotte potato. The medium-sized yellow skin potato. The oval two ends are slightly pointed. The starch content is low. The mashed potato is not completely starch sand taste.

2. 

   Step2:Wash the potatoes. Put them in the pot. Add a lot of cold water. Boil the water until it boils. Simmer for about 30 minutes on medium heat. It can be easily inserted with a bamboo stick. (potatoes must be cooked with the skin. Let the skin block the water; boil the potatoes with cold water. Let the temperature enter the inside slowly. Avoid too big difference between the internal and external cooking.

3. 

   Step3:Peel the potatoes. Put them into the finest grinding mesh and press out the delicate mashed potatoes. (do not use blender. The mashed potatoes will become paste and taste bad.

4. 

   Step4:Put the mashed potatoes in a non stick pot. Stir gently and heat for 5 minutes. (evaporate part of the water. Make the taste more rich and mellow

5. 

   Step5:Warm the mashed potatoes and simmer the whole milk.

6. 

   Step6:Add a block of butter that is cold enough (leave the size of the nail plate for later use). (butter that is cold enough will slow down the melting time. Make the butter mix more evenly. Mashed potatoes are more sticky.).

7. 

   Step7:Stir until butter is completely absorbed by mashed potatoe

8. 

   Step8:Add the milk with extremely high temperature. Stir it continuously to make the milk completely absorbed by mashed potatoes. Season with salt and white pepper. (don't use black pepper. It will look like impurities.

9. 

   Step9:Put the mashed potatoes into a bowl or shape. Melt a small piece of butter that was reserved before. Brush it on the surface of the mashed potatoes. It will form a thin layer of air insulation, prevent the mashed potatoes from drying, and make the surface fragrant..