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  • 750g Rooster, Vivaldi or Desirée potatoes
    peeled and cut into large chunks
  • 1 clove garlic
    crushed
  • 100g butter
  • 100ml double cream
  • 300g tomme or raclette cheese
    rind removed and grated

Nutrition:

  • kcal494
  • fat36.7g
  • saturates23.2g
  • carbs24g
  • sugars2g
  • fibre2g
  • protein16.1g
  • salt0.5g

Method

  • step 1

    Put the potatoes in a pan of cold, salted water. Bring to a simmer then cook for 8-10 minutes until completely tender (but not falling apart). Drain, then tip back in the pan, Cover the pan with a tea towel and a lid and let them steam dry.

  • step 2

    Meanwhile, put the garlic and butter in a small pan and heat gently for 5 minutes to cook out the raw garlic. You don’t want to get any colour, just infuse the butter. Add the cream and warm through.

  • step 3

    Use a potato ricer to pass the potatoes back into the pan and put over a low heat. Beat in the cream/ butter mix and let everything reheat then gradually stir in the cheese until it has melted into the mash. Serve straight away.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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