Ingredients:

  • 2 pounds (900 g) Yukon Gold potatoes, peeled and quartered
  • 4 tablespoons (56 g) unsalted butter
  • 1/2 cup (120 ml) whole milk, warmed
  • 3-4 cloves garlic, minced (to taste)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 10 ounces (280 g) fresh Cantal cheese or Gruyère cheese, grated
  • 4 ounces (115 g) fresh mozzarella, grated

Instructions:

  1. Place peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the cooked potatoes thoroughly. Return to the pot and mash using a potato masher or ricer until smooth.
  3. Stir in butter, warmed milk, minced garlic, salt, and pepper. Mix until creamy.
  4. Gradually add the grated Cantal or Gruyère cheese, stirring vigorously to incorporate. Add mozzarella and continue to stir until the mixture is stretchy and smooth.
  5. Taste and adjust salt and pepper as needed.
  6. Serve immediately, ensuring a stretchy, creamy presentation.