Ingredients
- 80g unsalted butter
- 2 garlic cloves, finely chopped
- 1kg Perlas potatoes, peeled
- 1 cup (250ml) milk
- 200g Cantal or gruyere cheese, grated
Directions
Melt butter with garlic in a pan over very low heat. Set aside. Cook potato in boiling salted water for 20 minutes until tender. Drain, return to pan and cover with a tea towel for 5 minutes to absorb steam. Pass through a potato ricer or mash with a masher, then add garlic butter, milk and cheese and beat with electric beaters or a whisk until smooth. Serve with the beef.
Serving size: 4
Recipe courtesy of delicious.com.au