Mashed Potatoes, Garlic, Heavy Cream and Cheese
🛒Ingredients (Grocery List)
2 pounds Yukon gold Potato, Peeled and quartered
2 Garlic cloves, peeled and minced
3/4 tsp Salt
1/8 tsp ground White Pepper
6 tbsp unsalted Butter, at room temperature
1 cup Crème Fraîche or Heavy Cream, warmed
1 1/2 pounds Shredded Tomme Fraîche, or Cantal Cheese, Lancashire, Swiss, Mozzarella, Gruyère.
🍴Serves: 4 to 6
⏰Prep Time: 10 min
⏱️Cook Time: 25 min
🥣Instructions
1. Put the Potatoes in a medium pot and add enough cold Water to cover by 2 inches. Add enough Salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the Potatoes can be easily pierced with a knife, about 15 to 20 minutes. Drain.
2. Immediately pass the Potatoes through a food mill or ricer and return them to the pot. Set the pot over low heat and stir in the Garlic, Butter, the warmed Heavy Cream or Crème Fraîche and half of the Cheese. Once the Cheese is melted, stir in the remaining Cheese. Continue stirring until the Potatoes can be stretched with a spoon like melted Mozzarella. Season to taste with Salt and Pepper. Serve immediately.
💡Tips
Traditionally made with Laguiole Tomme fraîche. Tomme fraîche is not easily available outside France; many other Cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. Lancashire is to be best, rejecting most other suggestions, other Cheeses like Mozzarella with Gruyère will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.
