Boil rinsed hausa potatoes in saucepan with salted water for 15–20 minutes until fully cooked, then drain water.

Combine cream, butter, milk, and salt in saucepan and bring to simmer, then remove from heat and add fresh green peppercorn.

Melt 400 g butter, blend in Vitamix with drained hausa potatoes, then add milk mixture while blending to smooth emulsion.

Adjust seasoning as needed, then pass through fine mesh strainer and cool for service.