Cheesy Mashed Potatoes, Chinese Home-Style (芝士土豆泥)

Instructions

1. 1Put the cubed potatoes in a pot, cover with cold salted water by 2 cm, and bring to a boil. Simmer until a knife slides through with no resistance.

   🔍 Look for 15-18 min

   Visual: potato edges beginning to crumble

   You know it's right when: knife slides through cleanly

2. 2Drain thoroughly and return the potatoes to the hot pot for 30 seconds to steam off residual water.

   🔍 Look for 30 sec

   Visual: potatoes look dry and floury on the surface

   You know it's right when: no steam rising

3. 3Add butter, warm milk, salt and white pepper. Mash with a fork or potato masher until mostly smooth with a little texture left.

   🔍 Look for 2 min

   Visual: creamy, holds soft peaks

   You know it's right when: no lumps larger than a pea

4. 4Taste and adjust salt, then stir in half the mozzarella and the light soy sauce. Transfer to a shallow baking dish and level the top.

   🔍 Look for 1 min

   Visual: surface smooth and slightly glossy

   You know it's right when: cheese just beginning to melt into streaks

5. 5Scatter the remaining mozzarella over the top. Broil on the top rack until the cheese melts and takes on brown blisters, watching closely the whole time.

   🔍 Look for High heat 4-5 min

   Visual: cheese bubbling with golden-brown spots

   You know it's right when: edges bubbling hard

6. 6Rest for 3 minutes, scatter with scallion, and serve while the cheese is still stretchy.

   🔍 Look for 3 min

   Visual: cheese pulls into strings when spooned

   You know it's right when: ready to serve