Potato Purée

• 500 g/1 lb2 oz floury potatoes, cubed
• 250

Place the potatoes in a large saucepan with enough cold salted water to cover. Bring to the boil then lower the heat to just under a simmer and cook for 25-30 minutes until soft.

Meanwhile, boil the cream and thyme in a small saucepan until the volume of liquid has reduced by two-thirds. Pass the cream through a sieve.

Drain the potatoes thoroughly and leave to dry for 10 minute