These magical cheesy mashed potatoes are a speciality of Auvergne in South West France and were once the popular sustenance for pilgrims heading to Santiago de Compostela. This is Felicity Cloake’s ” perfect” version.
Ingredients
- 1 kg floury potatoes (e.g. maris pipers, desiree, Roosters), all of roughly the same size
- 280 g creamy lancashire
- 50-150 g firm mozzarella
- 250 g creme fraiche
- 120 ml milk
- 1 garlic clove peeled
- Salt and ground white pepper
Servings:
Instructions
- Scrub the potatoes clean, if necessary, then submerge them in a pan of lightly salted water. Bring to a boil and simmer until tender.
- Meanwhile, grate the cheeses. Once the potatoes are tender, drain them and use a tea towel to rub off their skins (obviously they will be very hot).
- Put them through a food mill or potato ricer, then push them through a sieve or mash them very well, until you have a smooth puree. Crush the garlic clove.
- Put the puree back into the pan and put on a very low heat. Stir in the creme fraiche and garlic along with enough milk to make a viscous puree, then use a wooden spoon or sturdy whisk to stir in the cheese in a couple of batches.
- Beat the potato vigorously until the cheese is melted (and the texture smooth) and the mix comes away from the side of the pan. It will develop a slight sheen that lets you know it’s ready – add more milk if it seems too firm.
- Season with salt and white pepper and serve immediately.
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