Potato Purée

• 500 g (1 lb 2 oz) andean gold or dutch cream potatoes

Wash the potatoes well and put them into a large saucepan of cold water with a little sea salt. Bring to the boil, reduce to a simmer and cook until the potatoes are tender when tested with a knife point. Drain the potatoes. Wearing rubber gloves, peel the potatoes while they are still warm. Process the potatoes through a mouli grater, add the cream, crème fraîche and butter and mix well. Seaso