Recipe: My mashed potatoes as a tribute

1 Wash your potatoes then put them to cook "in skins" covered with water and salt with your 10g (0.4 oz) of salt, after about 30 minutes test the cooking by inserting a knife tip which should go in without problem.

2 Meanwhile bring your milk to boil with a pinch of nutmeg being careful it doesn't stick then cut your piece of butter into large dice heading to the fridge.

3 Here the potatoes are cooked quickly peel them while hot then head to your food mill equipped with a fine grid and pass your potatoes over a thick saucepan.

4 On low heat for 3 to 4 minutes dry out your pulp with a spatula and finish with a whisk, then incorporate your butter dice little by little, then likewise little by little your milk which you will mix with a spatula then finishing it vigorously with a whisk.
Finally pass it through a fine sieve and...enjoy.
Of course you have recognized (even if I added my own touch) the famous recipe created by our late master Joël Robuchon who prepared it with large potatoes and the puree was passed through the sieve 2 times.
Moreover on this subject didn't he say I quote:
In a few years people won't remember thinking of me anything but this mashed potato recipe.
For me it was for more than 30 years a source of inspiration by mixing it with truffle, lobster, or to serve with "meunière" fish etc etc so even just once try it and ....tell me.