Aligot

Ingredients:

• 2 1/2 kg. floury potatoes (e.g. king edward or clara)
• 2 cloves garlic, peeled
• 250 ml double cream
• 100 g unsalted butter
• 750 g cheese (cantal or laguiole is best), grated
• Salt
• Pepper

Peel and wash the potatoes, then boil with the garlic until tender.
When cooked, strain and mash the potatoes and garlic, and return the pan to the stove over a very low heat.
Add the cream, then the butter and mix well. When the butter has melted, stir in the cheese. Work the mixture until the cheese has blended with the potatoes.
Season to taste and serve immediately.

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