Advertisement
Medium
By Lucy Madden
Published 2015
This is a little tricky to perfect. It is important that the purée is not over-heated, yet the cheese should melt. The only accompaniment needed is a green salad.
Boil the potatoes in their skins. Drain, peel and purée. Season and put the purée in a heavy saucepan with the butter and cook over a low heat until the butter is melted.
Take off the heat, add the cheeses and garlic, lifting the mixture with a fork as you go. The cheese will make long strands.
Put back on a gentle heat before you serve.