8 cups (1.4 kg) potatoes, peeled and cubed

1/4 cup (55 g) cold butter, cubed

3/4 cup (180 ml) milk

1/4 lb (115 g) raclette or other washed-rind cheese, thinly sliced

In a large pot, cover the potatoes with cold water. Season with salt. Bring to a boil and let simmer for 20 minutes or until tender. Drain and return to the pot. With a potato masher, crush the potatoes with the butter. Gradually add the milk and purée until smooth. Season with salt and pepper. Keep warm.

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