Ingredients:

  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 8 ounces Tomme cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. In a large pot, add diced potatoes and cover with cold water. Bring to a boil and add salt. Cook until tender, about 20 minutes.
  2. In a small saucepan, combine heavy cream and minced garlic. Heat gently until warm but not boiling.
  3. Drain the cooked potatoes and return them to the pot. Mash or rice the potatoes until smooth and free of lumps.
  4. Add the butter and warmed cream mixture to the mashed potatoes. Stir until fully incorporated.
  5. Gradually add the grated cheese, stirring continuously to achieve that stretchy, homogeneous texture. Season with salt and pepper to taste.
  6. Use a spoon or spatula to serve while hot, achieving the signature stretch.