Joël Robuchon's pommes purée

By polloazul

Ingredients

• 2 lbs russet potatoes
• 8 oz butter (I used 6 oz)
• 3/4 to 1 1/4 cups milk brought to a boil and kept hot
• sea salt to taste

Details

Adapted from cookingformywife.blogspot.com

Preparation

Step 1

Starting with cold water, boil unpeeled potatoes until a fork inserted meets barely any resistance (may take 30 min or more)
Peel potatoes while still hot (the potatoes are incredibly easy to peel at this point)
Push the potatoes through a ricer into a pot and stir over very low heat until steam no longer escapes (about 5 minutes)
Add butter by vigorously stirring potatoes until incorporated
Add 3/4 cup milk in a slow stream while vigorously whipping potatoes, incorporating air into the mixture
Add salt, more milk as necessary, until desired taste and texture
For that extra level of refinement, pass through a tamis