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6
Easy
35 min
By Joanne Harris and Fran Warde
Published 2005
This is a traditional method of preparing potatoes from the central Auvergne region, and should be made with very young Cantal cheese (although at a pinch you can use Tomme cheeses, or any other semi-hard variety). The result is a rich and succulent dish with a glossy, firm texture.
Boil the potatoes and garlic for 20 minutes, drain well, then return to the pan and place on a low heat. Shake the pan to steam off the excess moisture for a few minutes. Remove from the heat and mash the potatoes and garlic until very smooth (a potato ricer produces the best results), then add the butter, milk and seasoning. Beat well. Add the cheese and beat vigorously for 5 minutes until all