Purée de patate douce

• 80 g (scant 3 oz/⅓ cup) unsalted butter
• 500

Melt the butter in a medium saucepan. Add the potato and sweat the cubes in the butter over a low heat until they start to break down. Add the cream and bring to the boil. Simmer gently until the potatoes are tender. When the potatoes are cooked, transfer the mixture to a food processor and blitz until smooth. Taste to check the seasoning, then serve immediately.