1 ½ lb yukon gold potato (680 g), peeled and cut into 1-inch (2 cm) pieces
2 cloves garlic, peeled
5 cups cold water (1.18 L)
salt, to taste
½ cup butter (115 g), cubed
1 cup heavy cream (240 mL)
2 ½ cups shredded cheese (250 g), such as Swiss, Comté, Fontina or Gruyère
Nutrition Info
Calories 300
Fat 27g
Carbs 10g
Fiber 0g
Sugar 1g
Protein 7g
How to Make It
1. Step
In a large pot over medium-high heat, add the potatoes, garlic, and cover with cold water. Add a big pinch of salt.
2. Step
Bring to a boil, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 20 minutes.
3. Step
Drain potatoes and garlic in a colander and press them through the holes of the colander with a metal spoon back into the pot. Alternatively, use a potato ricer.
4. Step
Add the butter and one clove of garlic to the potatoes and stir over medium-low heat with a rubber spatula until melted and smooth.
5. Step
Pour in the heavy cream and stir again until combined.
6. Step
Gradually add in the cheese, stirring between each addition, until completely melted.
7. Step
Continue stirring the potatoes until smooth, thick, and elastic.
8. Step
Begin to stretch the potatoes upwards with the spatula. If the mixture is breaking, add in more cheese. If the mixture is too thick add in more cream.
9. Step
Serve immediately as a side with roasted veggies or a meat of choice, or alone with fresh chopped garlic!
