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Rinse/scrub potatoes to remove dirt
Add unpeeled potatoes to a pot and cover with cold water (for each liter of water, add 10g salt)
Simmer uncovered until a knife can easily pierce (20-30 mins) then immediately drain
While potatoes cool down a bit, bring a cup of milk to boil in a saucepan then set aside
Peel the potatoes and pass them through a sieve/ricer/food mill into a large pot
Place potato pot over low heat and stir potatoes until dry (4-5 min)
Add butter little by little, while stirring, to emulsify
Slowly add the milk in a thin stream, while stirring, until you are happy with the consistency (you may not have to use all the milk)
Stir purée with a whisk to make it fluffy
Pass the purée through a sieve again
Salt to taste and enjoy!