How to make pomme purée

Peel the potatoes, placing them in a pan of cold water as you do so to prevent discolouration. Quarter the potatoes, making sure the pieces are all roughly the same size so that they cook evenly

Top up with cold water if necessary and heavily season the water with salt. Bring to the boil, then turn down to a simmer and cook for 15–20 minutes, or until the potatoes are soft

Drain and leave to steam dry for a few minutes

Meanwhile, place the cream and milk in a pan and bring to a gentle simmer over a medium heat

Whilst still hot, push the potatoes through a mouli or potato ricer

Fold the cream mixture into the mash and add the butter. Bring the mash together quickly and efficiently until you have a silky smooth purée, and return to the heat if needed. Be careful not to overheat or over-mix though – you could split the cream if it gets too hot, and overworking the potato will make it gluey. Season with plenty of salt and serve immediately