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 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.