Pommes à l’Auvergnate

Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

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.


  • 1 kg floury potatoes, such as Desirée or King Edward’s
  • 2 cloves of garlic, crushed and peeled
  • 50 g butter
  • 4 tbsp milk
  • sea salt
  • freshly ground black pepper
  • 400 g Cantal cheese, grated or thinly sliced


    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 the cheese has melted to form a rich, elastic mixture. Serve at once.