Recipe: My mashed potatoes as a tribute

1 Wash your potatoes then put them to cook "in their skins" covered with water and salt with your 0.4 oz (10 g) of salt. After about 30 minutes, test the cooking, the tip of a knife should slide in easily.

2 Meanwhile, bring your milk to a boil with a grating of nutmeg, being careful it doesn't stick to the pan, then cut your butter into large cubes and put it in the fridge.

3 There, the potatoes are cooked. Quickly, peel them while still hot, then get your food mill ready with a fine screen and pass your potatoes into a heavy-bottomed saucepan.

4 On low heat for 3 to 4 minutes, dry out your pulp with a spatula and finish with a whisk. Now incorporate your butter cubes little by little, then do the same with your milk, mixing it in with the spatula, and finish by whisking it energetically. Finally, pass it through a fine sieve and enjoy.