Fill a 6-8 quart pot with cold water. Salt the water generously (about 2 tsp per 4 cups of water). Bring to boil, then reduce heat and simmer until potatoes are tender (about 20-25 minutes).

Drain potatoes in a colander, make sure to peel the potatoes while they are still hot (very important). Run the peeled potatoes through a food mill (with the finest disk). If you do not have a food mill, you could also use a potato ricer. Transfer the potato to a large saucepan. Turn the heat to low and mix, drying out the potatoes (about 5 minutes).

In a small saucepan, add the milk and bring to a boil.

Start to add the chilled butter to the potatoes little by little, whisking until incorporated. Once the butter is mixed in, pour in the very hot milk in a thin stream, still over a low heat, whisking briskly until creamy.

Taste for salt and add as needed.

Lastly, pass potatoes through a fine sieve for that famous silky texture.

Et Voilà!