Pommes aligot (cheese and garlic mashed potatoes)

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900g potatoes, peeled and quartered

Salt and black pepper

2 garlic cloves, crushed

80g butter, at room temperature

250ml double cream, warmed

350g Gruyère, rind removed and grated

300g mozzarella, grated

Place the potatoes in a pot. Add two teaspoons of salt and enough cold water to cover by 5cm. Bring a boil over a high heat, then reduce the heat to a simmer and cook for 15 minutes until the potatoes are tender.
Drain the potatoes and return to the pot over a low heat, stirring, until dry. For the smoothest results, pass the potatoes through a ricer into a large bowl, then return to the pot; otherwise, simply mash them thoroughly until very smooth.
With the pot over a low heat, stir in the garlic, butter, cream and about half of the grated cheese.
Once the cheese has melted, stir in the remaining cheese. Continue to beat with a wooden spoon until the potatoes can be stretched with a spoon like melted Mozzarella. Season to taste with salt and black pepper.

Per Serving 628kcals, 48g fat (29.2g saturated), 25.9g carbs, 2g sugars, 25g protein, 3.7g fibre, 0.41g sodium

By easyFood