Pommes Roquefort

Unbelievably more-ish, this is a simple way to glorify boiled spuds introduced to me by Jay, my son-in-law, in San Francisco. He used a similarly pungent but local cheese, and he added a dollop of crème fraîche but no boiling milk. It is a recipe you can play around with, I think, subtracting cream or milk, trying different cheeses - even a dried out chunk of Stilton. Men love this.