La Truffade

• 3 oz (75 g) butter
• 7–8 medium potatoes, boiled in their skins, peeled and mashed

Melt the butter in a large saucepan, add the potatoes, salt and pepper, garlic and cheese. Mix well over a low heat until the cheese goes ‘stringy’. Serve immediately. This dish is delicious on its own or with pink-grilled spring lamb chops. Remember to pour the meat fat and juices over the potatoes.