2 cups (500 ml) potatoes, peeled and cubed (about 2 potatoes)

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) milk, approximately

Salt and pepper

In a saucepan of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, purée the potato mixture with the milk until smooth. Add milk, if needed. Adjust the seasoning. Set aside in a pastry bag fitted with a large fluted tip.

With the rack in the middle position, preheat the oven to 220 °C (450 °F).

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