Potato Purée

Ingredients

• Hollande potatoes
• 200 grammes butter
• about 2 and a half décilitres boiling milk
• salt for the cooking water

Instructions

1. Peel the Hollande potatoes and cut them into quarters.
2. Cook them briskly in salted water until the flesh yields under the finger.
3. Drain them and pass them through a sieve.
4. Work the purée vigorously with 200 grammes of butter per kilo.
5. Add about 2 and a half décilitres of boiling milk little by little, until the purée reaches the proper consistency.
6. Heat it through without letting it boil.