400g (14oz) potatoes. Do not use new potatoes, they are not floury enough for this recipe
75g (2½) butter
100mlmilk (scant quarter pint)
1 mouli-légumes with a medium blade
Peel the potatoes and cut them into large chunks weighing 40–50g (1½–1¾ oz) each. Wash the chunks in cold water and put them in a large saucepan. Cover with cold water, season with salt and put over a moderate heat. Bring to the boil and cook for 20 minutes. The potatoes are done when you can pierce them easily with a small knife. Don’t overcook them as they will absorb too much water and disintegrate.
Shortly before the potatoes are cooked, warm the milk in a pan and keep on one side, with a lid to prevent a skin forming.
Place the mouli-légumes in the sink and pour the potatoes and their cooking water into it. When they have drained thoroughly, place the mouli-légumes over the saucepan in which they have cooked and purée them quickly. Return the pan to a very low heat. Add the butter and stir with a wooden spatula until you have a smooth purée. Stir in the milk (2) little by little until the purée is the right consistency. The amount of milk needed will depend on the quality of the potatoes.