2 cups (500 ml) mashed potatoes, room temperature

2 tsp (30 ml) milk (see note)

7 oz (200 g) cheese curds, finely chopped

1/2 garlic clove

In a small pot over medium heat, gently reheat the mashed potatoes with the milk. Add more milk for a creamier consistency.

Add the finely chopped cheese curds. Using a wooden spoon, stir on medium-low heat until the cheese is melted and the purée is elastic. Add garlic. Season with salt and pepper.

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