Ingredients
| 1kg floury potatoes, peeled and cut into quarters | |
| 300ml double cream | |
| 100g Gruyère | |
| 200g Tomme de Savoie or any semi-firm cow's cheese, grated | |
| 125g mozzarella | |
| 100g unsalted butter | |
| good grating of nutmeg |
I give you the dirtiest thing you can do with cheese and a sausage. You can thank me later. For the lightly braised toulouse sausages click here
Instructions
| 1. | Put the potatoes in a saucepan and cover with cold water. |
| 2. | Bring to the boil and cook for 20 minutes until cooked through. Drain and allow to steam dry for 5 minutes. |
| 3. | Blitz in a food processor until smooth. |
| 4. | Return the potatoes to the saucepan over a medium heat to ensure that all the moisture has evaporated. |
| 5. | Now turn the heat down low and prepare for the hard work. |
| 6. | Get your whisk ready and take a firm grip on your saucepan. |
| 7. | Add the cream, Gruyère and Tomme de Savoie and whisk together. |
| 8. | Forget everything you’ve ever been taught about not overworking mashed potato. |
| 9. | Once the two cheeses have melted add the mozzarella, butter, some salt, nutmeg and a good pinch of white pepper and keep beating rapidly until all the cheese is incorporated. You want a really stringy, gloopy consistency. |
| 10. | Serve with my sausage recipe and that’s it. |
© Slow: Food worth taking time over By Gizzi ErskinePublished by Harlequin, a division of HarperCollins
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