Wash potatoes of even size, put them in a pot in their skins, cover with 2 litres of cold water with 20 g of salt and bring to the boil. Simmer for about 25 minutes until a knife slides in without resistance.

Ingredients

• 1,000 gPotatoes, flesh and skin, raw
• 200 gButter, without salt
• 250 mlMilk, whole, 3.25% milkfat, with added vitamin D
• 8 gSalt, table
• 2 lBeverages, water, tap, drinking not counted – removed
• 2 gSalt, table editorial addition

Method

1. Wash potatoes of even size, put them in a pot in their skins, cover with 2 litres of cold water with 20 g of salt and bring to the boil. Simmer for about 25 minutes until a knife slides in without resistance.
2. Drain the potatoes and peel them while still hot, holding them in a cloth. Immediately pass them through a food mill with a fine disc or a potato ricer into a saucepan. Never use a blender: broken cells release starch and the purée turns gluey.
3. Set the pan over low heat and stir the purée with a wooden spoon for 4–5 minutes to drive off moisture; it must not catch. Meanwhile bring 250 ml of milk to the boil.
4. Vigorously work 200 g of cold diced butter into the purée a little at a time and add 8 g of salt. Then pour in the boiling milk in a thin stream while stirring constantly, and finally whisk the purée until smooth. Heat it through without boiling and serve at once.