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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