French Cheesy Mash

French Cheesy Mash. Mix in warmed cream and butter. But when I say cheesy I mean its really really cheesy.

If you like a stiffer mash then use less milk. Cube potatoes into bite-sized pieces. Drain the potatoes when they are done.

You can use any cheese you like or a mix of different cheeses depending on your taste.

For this recipe we use a classic cheddar cheese with a yellow buttery potato like Yukon gold or Dutch creams. Traditionally made with Tome Fraîche cheese aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Aligot is a classic French recipe for mash potatoes with cheese that originates from Aubrac in the Massif Central. Season with salt and black pepper to taste.