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


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 Erskine
Published by Harlequin, a division of HarperCollins

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