What you’ll need:

1. Boil your potatoes in a vessel large enough to accommodate them without crowding. Start with cold water. Boil until a fork encounters no resistance when inserted. It’s hard to say how long this will take but bet on at least 20 or 30 minutes.

2. Once the potatoes are cooked, drain them in a colander and let cool for a minute or so. Peel them while they’re still very hot (this isn’t pleasant but they’re easiest to peel at this point; hold them in a dish towel and use a fork if you need to). Put the peeled potatoes in a large mixing bowl.

3. Using a large slotted spoon, mash the potatoes until there are no large chunks remaining, this takes a few minutes and is easiest to accomplish by constantly rotating the bowl. Robuchon’s recipe calls for the use of a potato ricer here, and by all means use one if you have it. Transfer the mashed potatoes back to the pot you boiled them in over very low heat. Add half a cup of milk per pound of potatoes to the small pot (add a little more than you think you need to be safe) over medium heat; this needs to be hot (but not boiling) by the time you finish adding the butter.

4. Begin whipping in the butter a few pieces at a time, and continue until all of it is incorporated. Now add the milk, a bit at a time, whipping until you reach your preferred consistency. I like mine creamy but still fairly thick. Robuchon’s recipe calls for you to pass the potatoes through a tamis at this point. If you know what a tamis is, and own one, then by all means go ahead.

5. Season the potatoes with kosher salt. For four medium sized russets I used two and a half healthy pinches. Once the potatoes are seasoned add a few drizzles of truffle oil, you want to be able to just taste it. This dish is about the potatoes, not the truffle oil. Serve with steak, pork, or anything really.