INGREDIENTS

INSTRUCTIONS

Place the garlic in a small saucepan with the butter, then leave it  on
a gentle heat to melt and infuse for 30 minutes. Thinly pare and
discard the potato skins and cut into even-sized chunks, or cut any
large potatoes into quarters and small ones into halves.  2 Place the
potatoes in a steamer, then pour boiling water into the  saucepan. Fit
the steamer over, sprinkle with 1 dsp of salt, put a  lid on and let
them steam for 20-25 mins, until tender in the centre  when tested with
a skewer.  3 Remove them, transfer to a large bowl (preferably warm)
and cover  with a cloth to absorb some of the steam. Set an electric
hand whisk  to slow speed and begin to break up the potatoes, then add
butter and  garlic, some black pepper and a handful of grated cheese.
4 Switch the speed to high and continue adding the cheese, a handful
at a time. As you whisk the cheese in the potatoes will turn
translucent and glossy and, as you lift the whisk, it will form  stiff,
glossy peaks.  5 When all the cheese is in, serve very quickly. Note:
As the cheese  goes in, the mixture becomes stiff and clings to the
whisk, but keep  going and it will part company with the whisk
eventually. Also, if  you want to keep it warm, place the bowl over a
pan of simmering  water, but don't leave it too long.  Converted by
MC_Buster.  Per serving: 102 Calories (kcal); 11g Total Fat; (99%
calories from  fat); trace Protein; trace Carbohydrate; 31mg
Cholesterol; 117mg  Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0  Fruit; 2  Recipe by: Deliah  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 103
Total Fat: 11.7g
Cholesterol: 30.5mg
Sodium: 13.2mg
Potassium: 795.4mg
Carbohydrates: 33.4g
Fiber: 4.2g
Sugar: 1.5g
Protein: 4.1g