Joël Robuchon “Pommes Puree”

Rinse and scrub potatoes to remove dirt. Add unpeeled potatoes to a pot and cover with cold water (for each liter of water, add 10g salt). Simmer uncovered until a knife can easily pierce (20-30 minutes) then immediately drain. While potatoes cool down a bit, bring a cup of milk to boil in a saucepan then set aside. Peel the potatoes and pass them through a sieve/ricer/food mill into a large pot. Place potato pot over low heat and stir potatoes until dry (4-5 minutes). Add butter little by little, while stirring, to emulsify. Slowly add the milk in a thin stream, while stirring, until you are happy with the consistency (you may not have to use all the milk). Stir purée with a whisk to make it fluffy. Pass the purée through a sieve again. Salt to taste and enjoy!