2) Meanwhile, heat the oil in a medium pan over a medium heat. When the oil is hot add the onions and peppers and saute for 3 minutes.
3) Add the garlic and cook until it begins to brown. Lower the heat, add the tomato puree and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half.
4) Add the tomato sauce and bring to a simmer for 5 minutes. Stir in the butter and cream and set aside, covered to keep warm.
5) When the potatoes are tender drain and mash slowly, adding the sofrito mixture. Season with salt and pepper and garnish with coriander.