- 6 - 8 potatoes, peeled and chopped
- 65 g butter
- 4 garlic cloves, finely chopped
- 1⁄2 cup milk
- 350 g mature Cheddar, grated
- Sea salt and freshly ground black pepper, to taste
Boil the potatoes in salted water until soft. Drain and pass through a sieve or ricer.
Melt the butter in a saucepan and fry the garlic. Add the potato and mix through, then add the milk, stirring gently.
Add the cheese a handful at a time, stirring and letting it melt after each addition. Stir vigorously until glossy. Season to taste.
Cook's note: What's better than mashed potato? Mashed potato with loads of cheese. You can thank the French for this genius idea (of course), they call it aligot and it originates in the Aubrac region of the country. It's traditionally made with Tomme de Laguiole or Tomme d’Auvergne cheese, but you can also use mozzarella, or any cheese you fancy, really.