Aligot, Aubrac cheesy mashed potatoes

Steps

1. 1

   Peel the potatoes and cook them in a large pan of salted water until completely tender.

2. 2

   Meanwhile, gently heat the milk with the crushed garlic, then let it infuse for 5 minutes. Remove the garlic.

3. 3

   Drain the potatoes and pass them through a ricer or mash them very smoothly. Stir in the butter and crème fraîche.

4. 4

   Add the cheese in small pieces, then pour in the hot milk gradually, stirring vigorously with a wooden spoon.

5. 5

   Keep working the aligot until it is smooth, glossy, and dramatically stretchy. Season and serve immediately.