• Serves 10 people

  • 5 Dutch cream potatoes (about 1kg), scrubbed
  • 6 garlic cloves
  • 250 ml (1 cup) milk
  • 150 gm butter, coarsely chopped
  • 600 gm Cantal, coarsely grated (see note)
01   Combine potatoes and garlic in a large saucepan, cover with cold salted water and cook over medium heat until tender (35-45 minutes), then drain and return to saucepan to steam until dry (1-2 minutes).
02   Meanwhile, heat milk and butter in a small saucepan over low heat until just below a simmer (3-4 minutes), keep warm.
03   When cool enough to handle, peel potatoes and pass through a moulis or ricer with garlic into a clean saucepan. Add milk mixture in a thin, steady stream, stirring continuously with a wooden spoon until smooth and incorporated. Return to low heat and add cheese a little at a time, stirring continuously until mixture is smooth and elastic (10-15 minutes). Serve hot as a side dish with sausages or roast meat.
Note Cantal, a firm cheese from the Auvergne region in France, is available from Simon Johnson and select delicatessens.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.
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