‘Cheese’ Sauce

• 450 g (1 lb) floury potatoes, peeled and diced into 2.5 cm (1

Put the potatoes and carrots in a large pan and cover with water. Bring to the boil over a high heat, then reduce to a simmer and leave to cook for 15–20 minutes, until tender. Drain through a colander, leave to steam dry for a couple of minutes and then transfer the vegetables to a blender.

Add the remaining ingredients to the blender, then blend on high speed until smooth and velvety.