Name: Pommes à l’Auvergnate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 6
Cuisine: France
Ingredients: 400 g Cantal cheese, grated or thinly sliced; 50 g butter; freshly ground black pepper; sea salt; 1 kg floury potatoes, such as Desirée or King Edward’s; 4 tbsp milk; 2 cloves of garlic, crushed and peeled

Preparation info

Serves
6

Difficulty
Easy
Ready in
35 min

Appears in

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.

Ingredients

1 kg floury potatoes, such as Desirée or King Edward’s
2 cloves of garlic, crushed and peeled
50

Method

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

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Pommes à l’Auvergnate

Ingredients

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