INGREDIENTS

INSTRUCTIONS

1 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 1/2 Fat; 0 Other Carbohydrates
Recipe by: Deliah
Converted by MM_Buster v2.0n.

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