- serves 6-8 people
- preparation 20 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
800 g potatoes
50 g butter
1 garlic clove, crushed
1 tbsp creme fraiche (or 2 tbsp cream)
600 g tomme d'Auvergne cheese (or a good-quality sharp cheddar), cut into cubes
salt and pepper, to taste
Instructions
Boil the potatoes in salted water until tender and drain. Mash the potatoes or put them through a potato ricer. Return the potatoes to the pan over a very low heat. Stir in the butter, garlic and cream. Gradually add the cheese a handful at a time, stirring with a wooden spoon as you go.
Once all of the cheese has been evenly stirred through, season with salt and pepper and serve immediately.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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