Pomme Purée

2 Lbs medium Red Potatoes - 200ml double cream - Butter - Sea salt and pepper

1. Cut potatoes into large chunks and boil in lightly salted water for about 20 minutes until tender, then drain. Remove skins.
2. Boil double cream in a medium pan until reduced by half to 100ml. Beat this cream into the potatoes then gradually mix in melted butter, about 90g. Add flavourings if you want (truffle oil, basil Purée [fistful of fresh basil in boiling water until limp, dry, whiz in a blender with some cream]). 3. Add cream and beat potatoes using a hand mixer until smooth. Place in a dish, cover and keep warm in oven on low for a few minutes, before serving.