Here is another favourite dish, from Central France, that will send welcoming smells from the kitchen in the winter; I do not feel it is a summer dish. The traditional recipe used butter and cream. However, olive oil and thick Greek yoghurt make excellent substitutes.
Boil the potatoes until tender, then drain. When cool enough to handle, scoop out the cooked potato into a saucepan and mash until smooth. With a wooden spoon, beat in the butter or oil, keeping the pan over a low heat. Stir in the cream or yoghurt, and then add the cheese, stirring until it has melted into the potatoes. Season to taste and serve immediately.
© 1995 Frances Bissell. All rights reserved.