Darren 
The recipe and proportions come from the legendary ultimate Western culinary classic "Modernist Cuisine", a 2400 page, 6-volume, 23 kilogram, and $625 book that can definitely be considered the pinnacle of culinary books. The author is Nathan Milward, a student of Hawking and former Chief Technology Officer of Microsoft. Using science to interpret cooking, Baba can no longer describe the stunning reading.
There are many ways to make mashed potatoes in the book, and I chose Blumenthal pure, the most commonly used mashed potato in Western restaurants, which has scientific evidence and is the best way to eat it. Top restaurants also use this method to make even a potato taste amazing, and from then on, I reached the pinnacle of my potato life, haha.
Please abandon unscientific mashed potatoes and the so-called "mashed potatoes" in fast food restaurants, and taste the true taste of mashed potatoes, which is delicate, delicious, smooth and smooth.
This is the most scientifically delicious ratio, and it is not recommended to change the ratio.
This method is most suitable for Charlotte potatoes, which have low starch content and are sticky but not dry. You can also choose other long yellow skinned potatoes with low starch content.
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Many friends are struggling with the amount of butter needed,
Because the amount of formulas is relatively large,
150 grams looks a lot,
But about 100 grams of potatoes per person is enough,
Butter is also relatively scarce.
Butter must be made in very cold and hard small pieces,
This can slowly melt the butter and stir it into the mashed potatoes,
Only by adding oil too quickly can it be absorbed evenly (similar to beating mayonnaise, it cannot be eaten).
If the stirring is slow, you can add the butter chunks in batches.
Materials used
Fresh potatoes (Charlotte or other long yellow skinned potatoes with less starch) 500 grams (100%)
Whole milk 100ML (20%)
Salt free butter (refrigerated) 150 grams (30%)
Fine grained sea salt (regular table salt needs to be reduced as appropriate) 10 grams (2%)
White pepper powder (can be omitted) a little
The recipe for mashed potatoes (the ultimate version of the most delicious science)
This is Charlotte potato, a medium-sized yellow skinned potato with oval and slightly pointed ends. It has a low starch content, and the resulting mashed potatoes do not have a completely starch like texture. The recipe for mashed potatoes (the ultimate version of the most delicious science)
Step 1
Wash the potatoes, put them into a pot, add a large amount of cold water, boil the water until it boils, and continue boiling over medium heat for about 30 minutes. You can easily insert them with a bamboo skewer. The recipe for mashed potatoes (the ultimate version of the most delicious and scientific)
Step 2
Peel the potatoes and put them into the thinnest grinding net to press out the delicate mashed potatoes. The recipe for mashed potatoes (the ultimate version of the most delicious and scientific)
Step 3
Put the pressed mashed potatoes into a non stick pot, stir over low heat and heat for 5 minutes. The recipe for mashed potatoes (the ultimate version of the most delicious and scientific)
Step 4
Boil whole milk over low heat while heating mashed potatoes.
Steps 5 for making mashed potatoes (the ultimate version of the most delicious science)
Add enough cold butter cubes (leaving the size of the nail cap for later use). A sufficiently cold butter will slow down the melting time, making the butter mix more evenly and the mashed potatoes more sticky. The recipe for mashed potatoes (the ultimate version of the most delicious science)
Step 6
Stir until the butter is completely absorbed by the mashed potatoes.
Steps 7 for making mashed potatoes (the ultimate version of the most delicious science)
Add milk with extremely high temperature and stir continuously until 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) The recipe for mashed potatoes (the ultimate version of the most delicious science)
Step 8
Put the mashed potatoes into a bowl or squeeze them into shape, melt a small piece of butter that was previously reserved, and brush it on the surface of the mashed potatoes to form a thin layer that isolates the air, preventing the mashed potatoes from drying out and making the surface fragrant.
