5 cups (850 g) Yukon Gold potatoes, peeled and cubed

1/2 cup (125 ml) 35% heavy cream

4 cloves garlic, chopped

1/4 cup (55 g) butter

1/4 cup (60 ml) milk

1/2 lb (225 g) unripened cheddar cheese or cheese curds, chopped

In a large pot of salted boiling water, cook the potatoes until tender. Drain.

Meanwhile, in a small saucepan, bring the cream and garlic to a boil. Let steep for 5 minutes. Strain and discard the garlic.

With a potato masher or a potato ricer, mash the potatoes with the butter. Stir in the garlic cream and milk until the mixture is just blended. Add the cheese and heat the purée on medium to low heat, stirring with a wooden spoon until the cheese has melted and the purée is very elastic. Add milk, if needed. Season with salt and pepper. Delicious with Beer-Braised Duck (see recipe), a roast, steaks, sausages, or Spice-Rubbed Pork Chops (see recipe).

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