It grinds Ultra smooth.

Making steps

1.Boil the potatoes (boil the whole peel):

Wash the potatoes thoroughly, bring them into a pot, add cold water to flood the potatoes, add about 1 tablespoon of salt (starting to boil from cold water makes the whole potato evenly cooked).

Set the light mid-soft, boil for 30-40 minutes, until the potato meat is soft (poke with pointed wood and break through easily).

2. Peel and Yee Meat:

Scoop up the potatoes in the heat, use a thick cloth to hold them, and peel them when they are still hot.

Take the potatoes to press through the potato ricer or press through the sieve 1-2 rounds immediately to make the potato meat smooth, fine, not lumpy.

3. Moisture repellent (very important):

Put the mashed potatoes in a sauce pot (Saucepan) with a very mild light. Use a rubber pie to go back and forth for 1-2 minutes to remove moisture from the potato meat.

4. Cold butter mix (Emulsification):

Adjust to the weakest light, slowly add 2-3 pieces of cold butter.

Use a hand muzzle or quick man rubber pie for the butter to melt and seep into the same meat as the potato, before adding the next butter (this process will cause the butter to not split the layer).

5. Add cream / milk and season:

Slowly pour whipped cream or warm fresh milk into strings with people until the thickness is smooth as needed.

Seasoned with a little salt and white pepper (To make a truffle flavor, add truffle oil to this step and stir well).

6.Final filter (for Fine Dining smoothness):

Bring it mashed to filter through a frequent eye grate again. The potato meat will be soft, fluffy, light, and silky.

# Strong Light Creator Molding Mission # It's grinding # Food # Cooking