For the basil potato puree, boil the potatoes in salted water until soft. Peel while still hot and use a potato masher to make a puree. Place in a bowl.
Pluck the basil leaves from the stems, chop finely and add to the potatoes. Heat the milk in a saucepan, stir in the butter and cream and pour over the mashed potatoes.
Stir well and season the potato-basil puree with salt and pepper.
Preparation Tip:
A wonderful puree variation is the potato and nettle puree. Use young blanched nettle leaves for this spring puree.