900g potatoes, peeled and quartered
Salt and black pepper
2 garlic cloves, crushed
80g butter, at room temperature
250ml double cream, warmed
350g Gruyère or Raclette, 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